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Mushroom carpaccio

updated

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Ingredients for 2 servings:

  • 4 large mushrooms (giant mushrooms)
  • 2 eggs, hard boiled
  • 1 tsp mustard, medium hot
  • 2 tbsp olive oil
  • 1 tsp vinegar (white wine vinegar)
  • salt and pepper
  • Chives, fresh, finely chopped
  • some water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light meal

Grate the giant mushrooms into wafer-thin slices. Peel and slice the hard-boiled eggs. Arrange them in the center of the plate in a flower shape. Then arrange the wafer-thin mushroom slices around the outside of the egg to give it an appetizing appearance. Finally, mix a salad dressing with mustard, olive oil, white wine vinegar, salt, pepper, and a little water. Spread it over the mushrooms and eggs. Finally, generously sprinkle the finely chopped chives on top. I serve this with homemade baguette or fresh rolls.

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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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