Mushrooms and beef carpaccio

5 from 1 vote

Mushrooms and beef carpaccio

A unique take on a classic appetizer that combines layers of fresh mushrooms, sliced beef, peppery arugula and lots of savory Parmesan shavings.
Servings 2 people
Prep Time 10 mins
Total Time 10 mins


  • cutting board
  • paper towels
  • serving platter
  • potato peeler


  • 8 oz mushrooms I used cremini
  • 1/4 lb roast beef or pastrami thinly sliced, I used pastrami because it was available that day
  • 1 cup arugula
  • 1/2 cup Parmesan shaved with the peeler
  • 1/2 lemon juiced
  • salt and pepper to taste
  • 1 tbsp extra virgin olive oil


  • Gather your ingredients.
    Ingredients gathered on a blue tablecloth.
  • Clean and slice the cremini mushrooms; use a paper towel to remove the dirt from them.
    8 oz mushrooms
    Sliced mushrooms on a cutting board.
  • On a serving platter, lay the beef slices in one layer; top the beef with the mushrooms; season with salt and pepper.
    1/4 lb roast beef or pastrami, salt and pepper
    Slices of beef and mushrooms layered on a plate.
  • Top the dish with arugula leaves; shave some cheese with the potato peeler and scatter on top of the dish; juice the lemon and pour the juice evenly on the platter; drizzle some extra virgin olive oil; adjust with salt and pepper and serve right away.
    1 cup arugula, 1/2 cup Parmesan, 1/2 lemon, 1 tbsp extra virgin olive oil
    Prepared dish on a blue tablecloth.
Calories: 340kcal
Cost: $$
Course: Appetizer, Main Course, Salad
Cuisine: American, Italian
Keyword: arugula salad, beef carpaccio, carpaccio, carpaccio recipe, mushroom antipasto, mushroom carpaccio, mushroom recipe, mushroom salad


Serving: 1plate | Calories: 340kcal | Carbohydrates: 7g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 470mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 438IU | Vitamin C: 18mg | Calcium: 322mg | Iron: 1mg

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