Porcini Carpaccio Recipes

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PORCINI AL CARTOCCIO: PORCINI COOKED IN FOIL



Porcini al Cartoccio: Porcini Cooked in Foil image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 6

2 pounds/914 g fresh porcini mushrooms, cleaned, coarsely chopped
2 cloves garlic, thinly sliced
Bunch fresh mint leaves, chopped
8 tablespoons/118 ml extra-virgin olive oil
Salt and freshly ground black pepper
1 cup/235 ml white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Divide the mushrooms, garlic, mint leaves into 4 equal portions.
  • Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place once portion each mushrooms, garlic, and mint leaves in the center. Drizzle with a 1/4 of the extra-virgin olive oil and white wine. Season with salt and pepper. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
  • Repeat the above process 3 more times to create 4 individual servings. Place the packages in the oven for approximately 15 to 20 minutes. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.

MUSHROOM CARPACCIO WITH PECORINO TOSCANO



Mushroom Carpaccio with Pecorino Toscano image

The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.

Provided by Kay Chun

Time 15m

Yield Makes 8 servings

Number Of Ingredients 7

1/2 pound large white mushrooms
1 1/2 tablespoons fresh lemon juice
1/2 pound 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

Steps:

  • 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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