Champignon Carpaccio

Carpaccio is a dish that originated in Venice, Italy. It was named after the Italian painter Vittore Carpaccio, known for his use of vibrant red tones, which resemble the color of raw beef used in traditional carpaccio recipes. This vegetarian version with champignon mushrooms is a delightful twist on the classic dish.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.

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Easy

Champignon Carpaccio

Cooking Method: Raw Cuisine: Italian Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Champignon mushrooms
• 2 teaspoon Extra virgin olive oil
• 2 teaspoon Lemon juice
• 2 tablespoon Fresh parsley
• 1 pinch Salt
• 1 pinch Black pepper

Instructions

1. Clean the champignon mushrooms and slice them thinly.
2. Arrange the mushroom slices on a serving plate.
3. In a small bowl, mix together the olive oil, lemon juice, parsley, salt, and black pepper.
4. Drizzle the dressing over the mushrooms.
5. Let the carpaccio rest in the refrigerator for 30 minutes.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 6g2%

Sugars 2g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.