Recipes

MUSHROOM CARPACCIO WITH HAZELNUTS

20min min

Time

20min persons

Servings

Easy

Difficulty

0 / 5 (0 votes)

Rating

Ingredients

  • 4 mushrooms, big
  • Borges Extra Virgin Olive Oil
  • Borges Red Wine Vinegar
  • Salt
  • 1 bag of rocket
  • 150gr parmesan cheese
  • 100gr Borges Hazelnuts

Step by step

  1. Step 1

    Hazelnuts give this dish the final flavourful, crunchy touch.

  2. Step 2

    Chop the mushrooms and fry them for 20 seconds. Place the mushrooms on dish and sprinkle with olive oil, vinegar and little cooking salt. Leave it to macerate for 10 minutes and after, put on top some rocket leaves and some lumps of parmesan cheese. Crunch the hazelnuts and scatter them all over the dish.