Porchini Mushroom Carpaccio

Makes 4 Servings
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  • 4 porcini mushrooms, very thinly sliced on a mandoline
  • kosher salt 
  • black pepper, freshly ground
  • extra virgin olive oil
  • 1 lemon, cut into wedges
  • ½ pound (225g) Pecorino Toscano or Parmigiano-Reggiano
  • ¼ cup (7g) parsley leaves, minced


Very thinly shave porcini mushrooms on a mandoline and arrange on a large platter.  

Season with salt and pepper and drizzle with olive oil.  

Add shavings of Parmesan cheese over top of mushroom slices.   

Garnish top with minced parsley and lemon wedges.


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