Mushroom Carpaccio

Instructions

1. 1

   Clean the portobello mushrooms with a damp cloth and slice them very thinly.

2. 2

   Toast the pine nuts in a dry skillet over medium heat until golden brown, then set aside to cool.

3. 3

   Arrange the mushroom slices on a large serving platter in a single layer.

4. 4

   Drizzle the olive oil and balsamic vinegar evenly over the mushrooms.

5. 5

   Season with salt and black pepper to taste.

6. 6

   Sprinkle the toasted pine nuts and chopped parsley over the top.

7. 7

   Serve immediately as a light appetizer or side dish.