Mushroom Carpaccio Food

MUSHROOM CARPACCIO WITH PECORINO TOSCANO

Steps:

• Slice mushrooms lengthwise as thinly as possible with slicer.
• Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
• Fontaleoni Vernaccia di San Gimignano '07

BUTTON MUSHROOM CARPACCIO WITH CELERY AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Spread the hazelnuts in a pie plate or on a rimmed baking sheet. Bake for about 12 minutes, until the skins blister and the nuts are browned. Let the nuts cool slightly, then transfer to a clean kitchen towel. Fold the towel over the nuts and rub them together to remove the skins. Let the nuts cool completely, then finely chop.
• Spread the sliced mushrooms on four plates or one large serving platter. Scatter the celery leaves and matchsticks, the chives, and the chopped hazelnuts over the mushrooms. Drizzle the olive oil and lemon juice on top and season generously with salt and pepper. Serve right away.

MUSHROOM CAPPUCCINO

Steps:

• Melt butter in a heavy bottomed pan.
• Add bay leaf, onion and garlic.
• Saute for 2-3 minutes or till the onion becomes translucent.
• Add mushrooms.
• Saute for a minute.
• Add 1 cup of vegetable stock.
• Cook for 5 more minutes.
• Remove from heat and cool.
• Remove bay leaf.
• Make a puree of the cooked mushrooms.
• Add the remaining vegetable stock to it.
• Bring to a boil.
• Add salt and white pepper powder.
• Simmer the soup for 2-3 minutes.
• Add fresh cream and remove from heat.
• Place soup in individual cups.
• Keep a deep bowl in the refrigerator to chill it.
• In this chilled bowl pour in the chilled milk and beat it with a fork.
• This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
• Sprinkle powdered cinnamon and serve immediately.