Créé avec l’IA
Mushroom Carpaccio
20 min 163 kcal par portion Facile
Ingrédients
4 Portions
- portobello mushrooms400 g
- pine nuts50 g
- olive oil2 tablespoons
- balsamic vinegar1 tablespoon
- saltto taste
- black pepperto taste
- parsley20 g
Instructions
- 1
Clean the portobello mushrooms with a damp cloth and slice them very thinly.
- 2
Toast the pine nuts in a dry skillet over medium heat until golden brown, then set aside to cool.
- 3
Arrange the mushroom slices on a large serving platter in a single layer.
- 4
Drizzle the olive oil and balsamic vinegar evenly over the mushrooms.
- 5
Season with salt and black pepper to taste.
- 6
Sprinkle the toasted pine nuts and chopped parsley over the top.
- 7
Serve immediately as a light appetizer or side dish.
