Portabello Carpaccio served with truffle mayo, arugula, grated Parmesan & pine nuts is a real flavor explosion. I promise! A simple dish to prepare but it is a real highlight. A friend who doesn't usually eat mushrooms was treated to this and wanted more. His quote: "A beautifully laid out tapas piqued my curiosity. A new to me appealing taste was there. Portabello carpaccio made me open my mind and dare to try new dishes."
You will need
1 – 1 ½ large fresh and firm Portabello mushroom
2 handfuls of Arugula salad
4 tbsp roasted pine nuts
Kosher salt
Freshly ground black pepper
Juice of ½ lemon
A piece of fresh high quality and mature Parmesan cheese
High-quality olive oil
½ lemon divided into 4 wedges
Truffle mayonnaise
⅔ cup Hellman’s mayonnaise
1 ½ tbsp truffle paste or a little fresh chopped truffle.
1 ½ tbsp Truffle oil
¾ tsp truffle salt
Freshly ground black pepper
¾ tsp honey
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