Portobello Carpaccio
Portobello Carpaccio
1 - 2 people
2 hours
10 minutes
Impress your guests with this vegetarian carpaccio. The Truffle Soy Sauce adds umami to the dish when mixed with the portobello mushrooms and the Truffle Mayonnaise truly elevates it as a finishing touch!
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Ingredients and Method
Ingredients
- 3/4 cup Premium Truffle Mayonnaise
- 3 oz Truffle Soy Sauce
- 2 Portobello Mushrooms
- 1/3 oz Ground Pine Nuts
- 1/3 oz Grated Parmesan Cheese
- 1/2 Avocado
- Pepper
- Arugula (for garnish)
Method
- Cut the portobello mushrooms into thin slices and lay them in a dish. Pour the Truffle Soy Sauce over them and gently mix to make sure all slices are coated. Allow them to marinate for at least 2 hours.
- Mash the avocado, season to taste with some pepper, and place in a piping bag. Toast the pine nuts to a light brown in a pan without oil.
- Spread the portobello slices around a plate, garnish with pine nuts, parmesan, and rosettes of avocado. Finish with Premium Truffle Mayonnaise and arugula.