EatSmarter exclusive recipe

Mushroom Carpacciowith Pine Nuts and Parmesan

Mushroom Carpaccio - Mushroom Carpaccio - Ideal as a light dinner or sophisticated appetizer for special occasions
Mushroom Carpaccio - Ideal as a light dinner or sophisticated appetizer for special occasions

(0)

Calories:158 kcal
Difficulty:easy
Preparation:40 min
Ready in:40 min
Low-sugar
low-carb
Vegetarian
Vitamin-rich
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories158 kcal(8%)
Protein9 g(18%)
Fat12 g(15%)
Carbohydrates2 g(1%)
Added Sugar1 g(1%)
Roughage5 g(17%)

Recipe development: EAT SMARTER

Ingredients

For servings

4 sprigsMint
3 tablespoonswhite Balsamic vinegar
1 teaspoonmild Honey
3 tablespoonsOlive oil
Salt
Pepper
9 ouncesPorcino mushroom
9 ouncesbrown Button mushrooms
1 heaping tablespoonPine nuts (20 grams)
1 pieceParmesan cheese (about 30 grams)
Advertisement
Advertisement

Kitchen Utensils

1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Whisk, 1 Paper towel, 1 Mandoline, 1 Small skillet, 1 Small plate

Directions

Display mode:
1 Rinse mint, shake dry and pluck leaves. Set some leaves aside and finely chop the rest.
2 In a bowl, mix vinegar with honey, 2 tablespoons cold water, chopped mint and olive oil and mix into a dressing. Season with salt and pepper.
3 Clean mushrooms and wipe clean with paper towels. If necessary, rinse mushrooms briefly.
4 Cut mushrooms on a mandoline or with a sharp knife lengthwise into very thin slices.
5 Spread mushroom slices on 4 dinner plates. Drizzle with the dressing and season with freshly ground pepper.
6 Toast pine nuts until golden brown in a small pan. Allow to cool briefly on a small plate.
7 Meanwhile, slice Parmesan into thin slices. Distribute the pine nuts on the mushroom carpaccio. Sprinkle with mint leaves and serve immediately.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags