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🍽️ Delicate Mushroom Carpaccio with Mint and Pine Nuts

158 kcal · 30 min · 4 servings

Ingredients

• 4 sprigs mint
• 3 tbsp white balsamic vinegar
• 1 tsp mild honey
• 3 tbsp olive oil
• salt
• pepper
• 250 g porcini mushrooms
• 250 g brown mushrooms
• 20 g pine nuts (1 heaped tbsp)
• 30 g parmesan (1 piece)

Instructions

1. 1. Wash the mint thoroughly.
2. 2. Shake the mint dry.
3. 3. Pluck the mint leaves from the stems.
4. 4. Set aside a few whole leaves for garnish.
5. 5. Finely chop the remaining mint.
6. 6. Put vinegar and honey into a small bowl.
7. 7. Add two tablespoons of cold water.
8. 8. Add the chopped mint.
9. 9. Add olive oil.
10. 10. Whisk everything into a uniform dressing.
11. 11. Season the dressing with salt.
12. 12. Season the dressing with pepper.
13. 13. Clean the mushrooms of dirt.
14. 14. Wipe the mushrooms clean with kitchen paper.
15. 15. Rinse the mushrooms only very briefly if absolutely necessary.
16. 16. Slice the mushrooms lengthwise into very thin slices.
17. 17. Use a vegetable peeler or a sharp knife for this.
18. 18. Arrange the mushroom slices on four large plates.
19. 19. Drizzle the mushrooms with the dressing.
20. 20. Sprinkle freshly ground pepper over them.
21. 21. Heat a small pan.
22. 22. Toast the pine nuts until golden brown.
23. 23. Let the pine nuts cool down briefly on a small plate.
24. 24. Shave the Parmesan into thin slices.
25. 25. Distribute the Parmesan slices over the carpaccio.
26. 26. Sprinkle the toasted pine nuts over it.
27. 27. Garnish with the reserved mint leaves.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 158
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 2 g