Carpaccio of St George's Mushroom Recipe

Origin: France Period: Traditional

Ingredients

2 large St George's Mushrooms (about 150g)
2 tbsp fresh mint leaves, finely shredded
1 tsp truffle oil
1 tbsp whole-grain mustard
1 tsp sugar
75ml white wine vinegar
150ml extra virgin olive oil
juice of 1/2 lemon
1 garlic clove, finely chopped
1 tsp chopped thyme leaves
salt and black pepper

Carpaccio of St George's Mushroom Preparation:

Method:

Discard the stalks from the mushrooms (or use to make Duxelles) then chill the caps in the freezer for 10 minutes. At the end of this time slice the caps as thinly as you can (a mandoline is good for this) and arrange the slices on a plate, sprinkling the mint on top.

Whisk the remaining ingredients together in a bowl and season liberally with salt and black pepper. Drizzle the dressing over the mushrooms and serve with a generous dollop of crème fraîche.

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