Mushroom Carpaccio with Caviar
- 4 pers.
- 30 min
- Easy
- The ingredients
- 8 button mushrooms
- 8 cremini mushrooms
- 125 g Baenki caviar or Golden Ossetra caviar
- 1 tsp Dijon mustard
- 1 tsp sherry vinegar
- 3 tbsp mushroom velouté
- 3 tbsp hazelnut oil
- 3 tbsp olive oil
- crushed Kampot pepper
- salt · pepper
- a few chervil sprigs
- The recipe
Clean the mushrooms, then slice them very thinly using a mandoline. Arrange the slices elegantly on the plates.
In a bowl, combine the mustard, sherry vinegar and mushroom velouté. Season with salt and pepper, then gradually whisk in the oils.
Drizzle the vinaigrette over the mushrooms, then spoon the caviar on top. Garnish with a few chervil sprigs and finish with a sprinkling of crushed Kampot pepper.
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