MUSHROOM CARPACCIO
THIS AMAZING RECIPE WAS CREATED FOR US BY JORDAN THEODOROS AS PART OF OUR "SALADS AND SUMMER FOODS CAMPAIGN"
Servings
Serves 6-8 as an entree
Ingredients
300g Beef (porterhouse or eye fillet )
10g dijon mustard
3 tablespoons fresh thyme leaves
Salt and cracked black pepper
20ml Olive oil
200g Swiss brown mushrooms finely sliced
Lemon dressing
15g Capers, fried
¼ small red onion, sliced
Parmesan shaved
A few sprigs Parsley
Rocket leaves
Method
1. Season the beef with oil and salt and sear in a hot pan on all sides. Set aside.
2. Brush with Dijon mustard and roll in pepper and thyme. Wrap in cling film and roll tightly. Place in the freezer for 2 hours to firm.
3. Slice the beef with a sharp knife into very thin slices and arrange on a serving platter.
4. Toss the mushrooms with the lemon dressing and spread across the beef. Scatter over the red onion, fried capers , rocket and parsley leaves and top with shaved parmesan and spoon over any remaining dressing.
Lemon Dressing
1 Lemon zest and juice
85ml olive oil
1 clove garlic crushed
Salt and pepper to taste
2 sprigs of thyme, leaves picked
Combine together and toss with sliced mushrooms