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Zucchini and mushroom carpaccio with peppers

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Ingredients for 2 servings:

  • 1 small zucchini
  • 1 tbsp oil
  • 100 g mushrooms
  • salt and pepper
  • ¼ red bell pepper(s)
  • 2 tbsp cream cheese
  • 2 tbsp milk
  • e.g. salt and pepper
  • n. B. Herbs (basil, chives, parsley) of your choice, chopped

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 17 minutes

Thinly slice the zucchini and fry in a little oil. Brush the mushrooms and finely slice them. Wash, deseed, and dice the bell pepper. Mix the ingredients together to make the cream and season to taste. Arrange the zucchini and mushrooms in a fan-shaped pattern on a plate or platter and spread the cream on top or place it in a small dollop in the center.

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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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