Fine mushroom carpaccio with pine nuts

Ingredients for 4 servings:

• 4 sprigs of mint
• 3 tbsp Balsamic vinegar, white
• 1 tsp honey, mild
• 3 tbsp olive oil
• 2 tbsp water
• Salt
• pepper
• 250 g porcini mushrooms
• 250 g mushrooms, brown
• 1 tbsp pine nuts, approx. 20 g
• 1 piece(s) Parmesan, approx. 30 g

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

As a starter or a fine dinner!

Wash the mint, shake dry, pick off the leaves, and finely chop. Set a few leaves aside for garnish. For the dressing, put the vinegar and honey in a bowl, mix with 2 tablespoons of cold water, chopped mint, and olive oil, and season well with salt and pepper. Clean the mushrooms and wipe them with kitchen paper, only rinsing if they are very dirty. Slice the mushrooms lengthwise into thin slices using a slicer or sharp knife and arrange on 4 large plates. Drizzle the dressing over the mushrooms and season with fresh pepper. Toast the pine nuts in a dry pan until golden brown, let cool slightly, and scatter over the mushrooms. Thinly slice the Parmesan and scatter over the carpaccio. Garnish with mint and serve immediately. The mushrooms provide a real protein boost—even welcome for vegetarians.