- 4 tbsp extra virgin olive oil
- 1 large shallot, finely diced
- A grinding of NoMU Just Salt
- A pinch of NoMU One for All Rub
- 1 tbsp organic white balsamic vinegar
- ½ tsp sugar
- 1 large porcini mushroom,
- Truffle shavings, to garnish
- Parmesan shavings, to garnish
- NoMU Just Pepper
Porcini Carpaccio
Heat the olive oil in a heavy-based saucepan. Add the diced shallot with a pinch of salt and One for All and sweat until translucent and soft. Deglaze the pan with the balsamic vinegar and add the sugar to balance the vinegar. Slice the mushroom as thinly as possible while keeping the cap and stalk intact and place the mushrooms in a circular shape onto a gorgeous serving plater. Spoon the dressing over the mushrooms and garnish with cracked black pepper, sliced truffle and parmesan shavings.
Wine suggestions
Ross Gower Pinot Noir Brut Methode Cap Classique 2006, Elgin. An assault on the senses. Pink and seductively dry with crisp hints of cranberries, cherries and raspberries. A tingling elegance to compliment an earthy dish.
