Champignon carpaccio topcook.tomathouse.com
Preparation:Slice the mushrooms thinly on a mandoline and arrange them on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8 minutes. Add the vinegar and olive oil to the skillet and toss to coat. Pour the hot bacon dressing over the mushrooms and toss to coat. Garnish the mushrooms with arugula, parsley, Parmesan, and a pinch of freshly ground black pepper. Ingredients:
- 450 g of champignons
- 3 slices bacon, chopped
- 3 tablespoons of apple cider vinegar
- 3 tbsp. l. olive oil
- Small arugula
- 0.5 tbsp. shaved parmesan
- Special equipment: mandoline vegetable slicer
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