Chef notes
I love this recipe because its full of rich flavors but it still light and fresh. The meaty mushrooms make this vegetarian carpaccio just as satisfying as the traditional beef version but also bring and earthy element to the dish.
Technique tip: Use a mandolin to easily slice your mushrooms.
Swap option: You can use matsutake, Portobello or large white button mushrooms instead of royal trumpet mushrooms.
Ingredients
- 1 medium bulb fennel, chopped into medium-size pieces
- Olive oil
- 3/4 cup white wine
- 1½ cups vegetable broth
- 2/3 cup lemon juice
- 1½ teaspoons salt
- 4 ounces royal trumpet mushroom, thinly sliced
- 4 tablespoons lemon vinaigrette (mix equal parts lemon juice and hazelnut oil with a pinch of salt)
- 1/4 cup fennel brunoise (recipe above)
- 1 ounce shaved Parmesan
- 1 cup baby arugula
- 2 tablespoons chopped hazelnuts
- 1/4 teaspoon fleur de sel
- 4 teaspoons hazelnut oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon caraway seeds, toasted and lightly cracked in a mortar and pestle
- 1/4 teaspoon nutmeg
- 1/4 teaspoon lemon zest
Preparation
For the fennel brunoise:
1.In a medium saucepan over medium heat, sweat the fennel with a bit of olive oil for around ten minutes, until the pieces start to become tender. Season lightly with salt.
2.Once tender, add the wine and continue cooking off the alcohol.
3.Add the vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 8 minutes. Turn off the heat and add the lemon juice and salt. Strain the fennel and reserve the liquid. Cook the fennel brunoise in the liquid until tender.
For the mushrooms:
Layer slices of royal trumpet mushrooms on a plate to give them the appearance of a shingled roof. Brush with the lemon vinaigrette.
Top with fennel brunoise, Parmesan cheese, baby arugula and hazelnuts, and garnish with fleur de sel, hazelnut oil, black pepper, caraway seeds and nutmeg.
