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Champignon Carpaccio

Champignon Carpaccio recipe

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.

Cooking Method
Cuisine
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 min Rest Time: 30 min Total Time: 45 mins
Servings 4
Calories 480
Best Season Suitable throughout the year
Ingredients
  • 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


Amount Per Serving
Calories 120kcal
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 6g2%
Sugars 2g
Protein 4g8%

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