Mushroom Carpaccio with Pecorino Toscano
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/4 cup celery leaves
- equipment: an adjustable-blade slicer
- Carbohydrate 2 g(1%)
- Cholesterol 19 mg(6%)
- Fat 13 g(19%)
- Fiber 0 g(1%)
- Protein 11 g(22%)
- Saturated Fat 5 g(27%)
- Sodium 393 mg(16%)
- Calories 163
Preparation Slice mushrooms lengthwise as thinly as possible with slicer. Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves. What to drink: Fontaleoni Vernaccia di San Gimignano '07 CooksÂ’ Note:Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.
Preparation Slice mushrooms lengthwise as thinly as possible with slicer. Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves. What to drink: Fontaleoni Vernaccia di San Gimignano '07 CooksÂ’ Note:Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.
