Guru Rabbit

Turn a new leaf (and EAT it)

Mushroom Carpaccio June 7, 2011

Filed under: Recipes — rabbit @ 9:15 am

It starts with mushrooms.

(I freakin’ love mushrooms.)

And then, if you’re fortunate, you have a mandolin.  Nope, not the musical instrument.  Although that would be nice to have as well.

A mandolin, in the kitchen, is like a mini deli slicer.  You just slide food back and forth across the blade, and bam.  You can adjust the thickness of the slice.  A mandolin should also come with a gripping tool, to protect your fingers while you slice away.  Like so…

Yup.  That’s pretty thin.  Five minutes later…

A whole bunch of thinly sliced mushrooms.  Now what?

Well, you could start with your favorite vinaigrette.

You should let them sit for a while.  At least an hour.  The mushrooms will soak up the flavor, and become soft and tender.  They’ll have a texture similar to sliced deli meat.  You’ll be like “Woooowww”.

And then maybe plate up some salad greens and avocado…

Hmm… This looks happy.

Could do something else though…

Like balsamic reduction.  Yeah.

This is just an idea, although I can’t tell you how lovely the mushrooms are with avocado and balsamic reduction.  Meaty, creamy, tangy… Yuurrrrmmmm.

I love the marinated mushrooms just by themselves.  This is even good for people who don’t particularly like mushrooms.  The texture changes completely, and you pretty much get to dictate how they taste by what you marinate them in.

And that balsamic reduction?  Easy.  Just take some balsamic vinegar, a little sugar, and heat them until enough liquid evaporates to make it syrupy.

And if you don’t have a mandolin?  Well… you could certainly try by hand, or with a cheese slicer or vegetable peeler.  A mandolin is a pretty good tool to have for those who like to cook, though.  If it’s any motivation, you’ll be able to make thin, crispy potato chips with a mandolin.  They’ll go nicely with these mushrooms ;)


3 Responses to “Mushroom Carpaccio”

  1. Allie Says:

    aweeesome…the mushrooms and the mandolin. i must have both!

  2. […] already familiar and felt comfortable with.  This was the place from which I stole the idea for Mushroom Carpaccio; they top their thin-sliced mushrooms with onion, balsamic reduction and Asiago cheese.  […]

  3. […] I made my Mushroom Carpaccio, marinated in a simple vinaigrette with a bit of Marsala wine.  I put that on top of crostini with […]

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