Mushroom carpaccio



  • 2 large St Georges mushrooms (weighing approximately150g/5oz) If unavailable use Portobello mushrooms.
  • 20 fresh mint leaves, very finely sliced

For the dressing

To serve


  1. Remove the stalks from the mushrooms and discard. Place the mushroom caps into the freezer for 10-15mins (this will make them easier to slice thinly).

  2. Once the mushrooms are chilled, slice them very thinly (a mandoline is ideal for this, but a sharp knife and a steady hand will do) and arrange the slices onto plates.

  3. Sprinkle with the mint.

  4. For the dressing, place all of the dressing ingredients into a food processor and blend to combine.

  5. To serve, drizzle the mushroom slices with the dressing, then add a spoonful of crème fraîche to each plate.

  6. Sprinkle with freshly grated or shaved pecorino cheese and season well with salt and freshly ground black pepper.