Mushroom and cucumber carpaccio with mustard dressing

Ingredients for 4 servings:

• 300 g mushrooms, large heads
• 1 cucumber(s)
• 1 bunch of chives
• 3 tbsp Balsamic vinegar bianco
• 1 tsp lemon juice, preferably freshly squeezed
• 2 tsp Dijon mustard
• 2 tsp mustard, sweet
• 3 tbsp olive oil or rapeseed oil
• 3 tbsp cream
• 2 tsp peppercorns, pink, dried, coarsely crushed
• 2 tsp peppercorns, green, dried, coarsely crushed
• some salt and pepper from the mill
• possibly broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

SiS-compatible

For the dressing, whisk together the vinegar, lemon juice, both mustards, salt, and freshly ground pepper, then whisk in the oil and cream until lightly creamy. If the dressing becomes too thick, add a little more stock. Finely chop the chives. Wash the cucumber and, without peeling it, cut it into wafer-thin slices. Clean the mushrooms (do not peel them, or they will lose a lot of their flavor) and slice them thinly. Arrange the mushrooms and cucumber slices on four plates, alternating them in a brick pattern, and drizzle with the dressing. Sprinkle with the chives and green and pink peppercorns.