Project Description

Mushroom Carpaccio
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Servings 2



  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp olive oil
  • 1 tsp wholegrain mustard
  • Salt and pepper, to taste
  • 250 g white button mushrooms
  • 40 g rocket
  • 40 g watercress, stems removed
  • 70 g Speck or Prosciutto
  • 15 whole caper berries
  • Parmesan shavings, to serve


  • To make the dressing:
     Whisk all the ingredients together in a small shallow bowl.
    Season to taste and set aside.
    Slice the white button mushrooms very thinly using a mandoline or a very sharp knife.
    Spread the rocket out on a serving platter.
    Fold and drape the Speck or Prosciutto ribbons over the rocket.
    Scatter with the button mushrooms tucking some in and under to create layers.
    Top with caper berries and watercress.
    Finish with shavings of Parmesan.
    Drizzle everything with the dressing andbsome freshly ground black pepper.
    Serve straight away.
    Pairing suggestion:
    Pair with Ataraxia Sauvignon Blanc