Mushroom carpaccio

For 4 people



  1. Peel the mushrooms and cut them lengthwise into fine slices of approx. 2 mm.
  2. Halve and core the pear. Cut into fine slices of approx. 2 mm.
  3. In a bowl, mix Cauvin virgin rapeseed oil, Cauvin organic PGI Modena balsamic vinegar and lemon juice. Add salt and pepper to taste.
  4. On each plate, arrange the mushrooms and then a thin layer of pear. Drizzle with vinaigrette. Place a chiffonade of Serrano ham on top.
  5. Add a few rocket leaves and drizzle again with vinaigrette.
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