Thursday, September 13, 2012

Seasonal Recipe: Portobello Mushroom Carpaccio

Cook up this deliciously simple recipe to enjoy the coming season! Courtesy of Sue Levy, Savory Living .

2 large Portobello mushrooms
olive oil
balsamic vinegar
salt and pepper
baby arugula
freshly squeezed lemon juice
shaved parmesan cheese

1. Slice Portobello mushrooms into paper-thin slices

Lay the mushrooms flat on the cutting board, gill side down.  Using a serrated knife (bread knife), take slow and steady slices. Cut as many thin slices as possible from the cap (note you will not be able to use all the mushroom, I reserve the gills and edges for other dishes).
2. Lightly drizzle the mushroom slices with olive oil and a splash of balsamic vinegar
3. In a nonstick pan - pan fry the mushroom slices until edges turn brown (flipping half way through cooking)
4. Serve
Fan out the mushrooms in a thin layer on the bottom of the plate.  Place cold arugula on top and sprinkle with fresh lemon juice.  Add shaved Parmesan on top.