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King oyster mushroom carpaccio

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Ingredients for 2 servings:

  • 3 large king oyster mushrooms
  • 1 tbsp butter
  • 1 dashes lemon juice, freshly squeezed
  • 2 sprigs of parsley
  • 1 small piece(s) of Parmesan cheese
  • e.g. olive oil
  • n. B. Fleur de Sel
  • n. B. Pfeffer

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the king oyster mushrooms lengthwise into slices about five millimeters thick. Melt the butter in a pan and fry the mushroom slices on both sides until crispy on the outside. Then place them on a cloth to absorb any excess cooking fat. It’s better to use a kitchen towel instead of paper towels. Serve the king oyster mushrooms, drizzle with olive oil and a squeeze of lemon juice, and season with fleur de sel and pepper. Finely chop the parsley. Grate as much Parmesan as you like. Sprinkle both over the carpaccio.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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