Cep carpaccio
Richard Corrigan's mushroom dish is hard to beat
This cep carpaccio comes straight from The Portrait, Richard Corrigan's restaurant at The National Portrait Gallery. It is a fresh take on mushrooms, and presents a vegetarian take on a classic beef carpaccio, replacing the iron-rich flavour of thinly sliced raw beef with wafers of earthy ceps instead.
Recipe information
Yield
Serves 4
Ingredients
Ingredients
4 large whole fresh ceps
40g fresh squeezed lemon juice
60g extra virgin olive oil
50g block of aged parmesan cheese
80g wild rocket leaf
Salt and pepper to taste
Preparation
Step 1
Thinly slice length ways the cep and place on a tray lined with baking paper
Step 2
Emulsify oil and lemon juice to make a vinaigrette and generously season the sliced ceps with the vinaigrette
Step 3
Ranged dressed ceps nicely on 4 round plates
Step 4
Use the leftover vinaigrette to dress the rocket. Scatter the dressed rocket over the ceps
Step 5
Using a microplane or small grater, grate parmesan over each plate
