Mushroom Carpaccio with Pecorino Toscano
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This elegant mushroom carpaccio with pecorino toscano is a masterclass in simplicity, proving that minimal preparation can produce sophisticated results. By using an adjustable-blade slicer to achieve paper-thin layers, the humble white mushroom is transformed into a delicate and silky base. The earthy notes of the fungi are perfectly balanced by the sharp citrus of fresh lemon and the salty, nutty punch of the shaved Italian cheese.
As a refreshing vegetarian starter or a light lunch, this dish is ideal for alfresco dining or as part of a classic antipasti spread. The addition of crisp celery leaves provides a bright, herbal finish that lifts the richness of the extra-virgin olive oil. Serve this gluten-free appetiser alongside a crisp glass of Vernaccia for a truly authentic Italian experience at home.
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Ingredients for Mushroom Carpaccio with Pecorino Toscano
230g large white mushrooms
1 1/2 tablespoons fresh lemon juice
230g Pecorino Toscano or Parmigiano-Reggiano
3 tablespoons extra-virgin olive oil
1/4 cup celery leaves
Equipment: an adjustable-blade slicer
Accompaniment: sea salt such as Maldon
How to make Mushroom Carpaccio with Pecorino Toscano
Slice mushrooms lengthwise as thinly as possible with slicer.
Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
Fontaleoni Vernaccia di San Gimignano '07
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
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UK recipe editors
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UK recipe editors
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