(47 votes)
Loading ...
If you like saladsYou will love this mushroom carpaccio with walnut pesto.
The truth is that this recipe is simple to do and the result is very elegant. We just have to prepare a good homemade pesto and thinly slice some mushrooms. However, the success lies in the assembly, which is modern and without recharging.
Without a doubt, you can make the same recipe with a traditional pesto with basil, pine nuts and Parmesan. Although this time I have opted for a pesto with walnuts because mushrooms do very well.
To laminate them, it is best to use a mandolin. But you have to pay attention whenever you use this utensil because if we are not careful we can cut ourselves.
For an impeccable presentation we will use only those slices that are whole. Obviously the irregular pieces or without feet can be used for other recipes.
Likewise, if you have leftover pesto sauce you can use it to prepare other delicious dishes.
Mushroom carpaccio with walnut pesto
Simple and elegant salad with raw mushrooms and homemade pesto.
- Mayra Fernandez Joglar
- Recipe type: salads
- Calories: 225
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 30 g walnuts
- 50 g of Parmesan cheese
- 1 garlic clove
- 10 g fresh basil leaves
- 50 g of extra virgin olive oil
- 20 g of water
- Sal Island
- 6 mushrooms
- Small basil leaves and pieces of peeled walnuts for garnish
Preparation
Put the peeled walnuts, Parmesan, garlic and basil leaves in the glass (except for the leaves to decorate). We crush during 10 seconds at progressive speed 5-10. We lower the pieces towards the blades.
We pour the oil and mix during 10 seconds, speed 4.
We check the flavor of the pesto, adjusting it, if salt is needed. We add the water and mix for 10 seconds, speed 5. We remove the pesto to a nice container that can be served on the table.
We clean the mushrooms and with a mandalina we fillet the mushrooms in very thin sheets.
For the assembly we will only have to wet a brush or kitchen brush in the pesto and make a wide strip on the tray in which we are going to serve.
We place the mushroom slices, slightly knurled, on each side of the strip.
Finished decorating with the pieces of walnuts and the small leaves of basil.
When serving, accompany the carpaccio with the rest of the pesto sauce so that your guests can serve themselves whatever they want.
More information - Quiche with mushrooms and cherry tomatoes / Sea bass tenderloin centers with pesto sauce