Mushroom carpaccio with radicchio
Instructions
Clean the mushrooms and remove the stems and cut them into thin strips lengthwise.
allargateli on a tray, spray them with a lemon juice, cover it with a piece of plastic wrap and keep in a cool place until ready to serve.
Cut the diced small chapels and sauté them for half a minute in a lightly oiled skillet, turning them until they continuously: must not cook, but dry only.
Beat 4 tablespoons of olive oil in a small bowl with the remaining lemon juice, a pinch of salt and parsley, chopped.
Distribute them gills of the stems in the individual plates and sprinkle with the diced chapels; complete with the salad and serve with the sauce.
Ingredients and dosing for 4 persons
- 4 large fresh porcini mushrooms
- 2 lemons (juice)
- 1 tablespoon of chopped parsley
- 4 small heads of radicchio
- Olive oil extra virgin
- Salt