Mushroom Carpaccio

1. 1

   Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter.

2. 2

   Scatter the arugula evenly over the top.

3. 3

   Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil.

4. 4

   Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.