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.
Equipment
- cutting board
- paper towels
- serving platter
- potato peeler
Ingredients
- 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
Instructions
- Gather your ingredients.
- Clean and slice the cremini mushrooms; use a paper towel to remove the dirt from them.8 oz mushrooms
- 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
- 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
Nutrition
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
