Mushroom Carpaccio with Pecorino Toscano
A delicate and elegant appetizer featuring paper-thin sliced raw mushrooms topped with shaved Pecorino Toscano cheese, fresh celery leaves, and finished with extra virgin olive oil and lemon juice.
4 servings
10 min
Ingredients
- •½ pound large white mushrooms
- •1½ tablespoons fresh lemon juice
- •½ pound Pecorino Toscano
- •3 tablespoons extra-virgin olive oil
- •¼ cup celery leaves
- •adjustable-blade slicer
- •sea salt
Cooking Instructions
- 1.
Slice mushrooms lengthwise as thinly as possible with slicer.
5 min
- 2.
Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
5 min
- 3.
Fontaleoni Vernaccia di San Gimignano '07
