Eryngii Carpaccio with Hazelnuts, Parsley and Sheep Cheese

Eryngii Carpaccio with Hazelnuts, Parsley and Sheep Cheese
Cooking Time: 10 minutes
Recipe Category: Plant-based cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A refined, plant-forward starter that showcases the delicate texture of eryngii mushrooms, enhanced by nutty hazelnuts and aged sheep cheese. Eryngii, also known as king oyster mushroom, lends itself beautifully to raw-style preparations. This carpaccio is light yet full of character, perfect for an elegant start to any meal.

  • Keywords:
  • Eryngii carpaccio,
  • king oyster mushrooms
Nutritional values carpaccio
  • Calories: ~210 kcal
  • Protein: ~8 g
  • Carbohydrates: ~6 g
  • Fat: ~17 g
  • Fiber: ~2 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the eryngii carpaccio with hazelnuts, parsley and sheep cheese

Eryngii mushrooms 2 units
Hazelnuts 10 g
Parsley 5 leaves
Sheep cheese 15 g
Olive oil, salt, and ground pepper to taste

Step-by-step to make the eryngii carpaccio with hazelnuts, parsley and sheep cheese

  1. Slice the eryngii mushrooms very thinly using a sharp knife or a mandoline.
  2. Blanch the slices in boiling water for one minute.
  3. Finely chop the hazelnuts and parsley, then mix them with a drizzle of olive oil.
  4. Arrange the eryngii slices on a plate, top with the hazelnut-parsley mixture, season with salt and pepper to taste, and finish with a few shavings of sheep cheese.

Total preparation time: 11 minutes