Mushroom Carpaccio

Ingredients for 4 servings:

• 350 g mushrooms, firm fresh (e.g. porcini mushrooms, pink mushrooms, chanterelles)
• 2 lemons
• 1 garlic clove(s)
• 1 tsp mustard
• 1 egg yolk
• 100 ml olive oil
• 1 bunch of flat-leaf parsley
• Salt and pepper, white

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mushroom carpaccio

Clean and trim the mushrooms, cut into very thin slices, and arrange decoratively on 4 plates. Squeeze 1 lemon and drizzle the mushrooms with 2 tablespoons of lemon juice. For the sauce, press the garlic and mix with the remaining lemon juice, mustard, egg yolk, salt, and pepper. Add the olive oil in a thin stream, stirring constantly, until the mayonnaise has a barely runny consistency. Pluck the parsley leaves from the stalks, setting a few aside, and roughly chop the rest. Cut the second lemon into wedges. Spread the sauce over the mushroom slices, sprinkle with parsley, and season with pepper. Garnish with the whole parsley leaves and lemon wedges. Serve with Italian white bread and a well-chilled rosé wine.