Mushroom Carpaccio

Mushrooms shine with no cooking in this appetiser. The lime juice pierces them with flavour and makes them tender.
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Prep Time 20 minutes
Cook Time 5 minutes
Course Appetizer, Food & Drink Pairings, White wine and Mushroom
Cuisine Italian
Servings 2



  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 tbsp olive oil
  • 1 tsp wholegrain mustard
  • Salt and pepper, to taste
  • 250 g white button mushrooms
  • 40 g rocket
  • 40 g watercress, stems removed
  • 70 g Speck or Prosciutto
  • 15 whole caper berries
  • Parmesan shavings, to serve


To make the dressing:

  • Whisk all the ingredients together in a small shallow bowl.
    Season to taste and set aside.

For the carpaccio:

  • Slice the white button mushrooms very thinly using a mandoline or a very sharp knife.
    Spread the rocket out on a serving platter.
  • Fold and drape the Speck or Prosciutto ribbons over the rocket.
    Scatter with the button mushrooms tucking some in and under to create layers.
  • Top with caper berries and watercress.
    Finish with shavings of Parmesan.
    Drizzle everything with the dressing and some freshly ground black pepper.
    Serve straight away.

Pairing suggestion:

  • Pair with Ataraxia Sauvignon Blanc
Keyword starters