Porcini carpaccio is a super delicious and not least easy starter to make. Carpaccio traditionally consists of thinly sliced raw meat or fish and is served with rocket, parmesan cheese, pine nuts and sometimes pesto. This carpaccio is therefore a great vegetarian alternative with raw, fresh porcini mushrooms, rocket and a pesto dressing.
Porcini mushrooms are one of the only mushrooms that can be eaten raw. They taste mild with a slightly nutty flavour. However, it is important to use only young and fresh porcini mushrooms that are not infested with worms or similar.
Enjoy this super tasty appetizer with some bread.
Let me know what you think of my recipe in the comment section below.
- 2-3 fresh porcini mushrooms
- 2 handful rocket
- 1 teaspoon green pesto
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper
- Cut the mushrooms into thin slices and use only porcini mushrooms that are young, fresh and free from worms.
- Take 2 handfuls of rocket and spread it out on a plate. Place the thinly sliced mushrooms on top of the rocket.
- Mix pesto, lemon juice, olive oil and salt and pepper and drizzle the dressing over the mushrooms and rocket. Serve as an appetizer.