John Myers
Ingredients for 2 servings:
- 6 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 garlic clove(s), crushed
- ½ pepper, cut into thin rings
- 2 cm ginger root, cut into thin slices
- some salt and pepper
- 250 g mushrooms, cleaned and thinly sliced
- some chives, cut into rolls
- 1 tomato(s), cut into very small pieces (concassé)
- some basil, torn into small pieces
- 20 g Parmesan, sliced or cut into thin shavings
- possibly sunflower seeds, roasted
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Antipasti, vegetarian and very juicy
Whisk together the olive oil, balsamic vinegar, garlic clove, chili peppers, ginger, salt, and pepper. Let the dressing stand for about 1 hour. Arrange the mushrooms on a platter or plate, overlapping them in a fan shape. Sprinkle with the chives, finely diced tomatoes, torn basil leaves, and shaved Parmesan cheese. Pour the dressing through a sieve over the carpaccio. If desired, garnish the carpaccio with toasted sunflower seeds. It’s best to let it stand for a while longer to intensify the flavor.
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