Quick Main

Mushroom carpaccio

Name: Mushroom carpaccio
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tbs thyme leaves; Juice of 1/2 a lemon; 1/4 cup (60ml) extra virgin olive oil; 10 slices (125g) prosciutto or bresaola; 170g firm mushrooms (we used king brown and portobello), thinly sliced; 1/4 celery heart, thinly sliced; 25g parmesan, shaved; 1 cup watercress leaves

Rate now

15m

Jump to recipe

by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Apr 01, 2017

"Raw mushrooms are tender with a lovely, delicate flavour – we really don’t eat them like this enough!" says Jamie.

1 tbs thyme leaves
Juice of 1/2 a lemon
1/4 cup (60ml) extra virgin olive oil
10 slices (125g) prosciutto or bresaola
170g firm mushrooms (we used king brown and portobello), thinly sliced
1/4 celery heart, thinly sliced
25g parmesan, shaved
1 cup watercress leaves

Method

1.

To make the dressing, combine the thyme, lemon juice and olive oil in a small bowl. Season and set aside.
2.

Loosely drape the prosciutto or bresaola on a serving platter. Arrange mushroom around the meat. Arrange the celery on top, then scatter with the parmesan and watercress.
3.

Spoon over the dressing and serve.