Carpaccio of St George's Mushroom is a traditional British recipe (based on a French original) for a classic dish of St George's Mushrooms that are sliced very thinly and served in a dressing of truffle oil, mustard, white wine vinegar, olive oil and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Carpaccio of St George's Mushroom.
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Though St George's Mushrooms have been used as an example here, this recipe could be prepared with most Agaricus (filed mushrooms and allies) mushrooms.
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
rocket leaves and shaved parmesan, to garnish
Method:
Discard the stalks from the mushrooms (or use to make Duxelles) then chill the caps in the freezer for 10 minutes (this makes them easier to slice). At the end of this time slice the caps as thinly as you can (a mandolin 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 and a garnish of rocket leaves and parmesan shavings.
