Photo: Andrew Ridley
Mushroom Carpaccio with Pecorino Toscano
7 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
152
Calories
3g
Protein
14g
Fat
7g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound large white mushrooms
- 1 1/2 tablespoons fresh lemon juice
- 1/2 pound Pecorino Toscano or Parmigiano-Reggiano
- 3 tablespoons extra-virgin olive oil
- 1/4 cup celery leaves
- Equipment: an adjustable-blade slicer
- Accompaniment: sea salt such as Maldon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes