“In a perfect world, fresh porcini would be plentiful and inexpensive to source, but I am writing this recipe from my kitchen table in the city of Bristol, and this is sadly not the case,” says ‘Mushroom’ author Claire Thomson. “The porcini harvest has not been bountiful in these parts, and is never likely to be! So I think it only fair to suggest that any firm, fresh mushrooms will work for this carpaccio.
This is one to really take your time over, building it, layer on layer, to ensure the plate looks beautiful. A tiny drop or two of truffle oil to dress your mushroom masterpiece will ratchet up the flavour here, even if you have (as I have) used just ‘regular’ closed cap mushrooms.”
Cook Time
10 minutes, plus 1 hour to set
Servings
4
Method
1 Gently heat the olive oil in a small saucepan over a low heat with the garlic and hazelnuts for 2-4 minutes until the garlic softens and the nuts toast in the oil.
2 Remove from the heat and add the parsley, oregano, lemon zest and a generous amount of black pepper and put to one side. Allow to cool.
3 Mix the mushrooms with the juice from the lemon and season well with salt. Lay the mushrooms out on a platter or plates in an even and beautifully arranged layer and drizzle over the flavoured oil, trying to distribute it evenly over all the mushrooms.
4 Serve topped with the rocket and shaved/sliced Parmesan and dot over with some tiny drops of truffle oil to finish.
Get involved
Claire Thomson is a chef, food writer and author. Recipe taken from her latest book, Mushroom, out now.
