Mushroom Carpaccio

Mushroom Carpaccio
Serves 2

This really one of my favorite recipes, and it was inspired by a dish at Via Carota in NYC. Sadly it was special and it’s not on much but it really stuck out. Going the extra mile to get dried blueberries is worth it but any type of dried fruit works. It sounds weird but it brings it together the saltiness of the breadcrumbs, the umami of the mushroom, and the sweetness of the fruit.

1 3-4 ounce package of cremini mushrooms
Extra virgin olive oil
1 garlic clove, minced
1/4 cup panko bread crumbs
Handful parsley
Salt
1/2 lemon
1/4 cup dried blueberries, or similar dried berry

Trim the bottom of each mushroom stem. Keep the stem on if not too hearty. Using a mandolin or sharp knife, thinly slice mushrooms. They should be paper thin.

Add a few tablespoons to the bottom of a larger plate (this will be your serving plate) and shingle mushrooms over the olive oil. This sounds weird, but trust me. Look at the picture for reference. Season everything with salt.

In a small saucepan over medium heat add another tablespoon or so of olive oil and cook garlic until fragrant; this should only take a minute. Add breadcrumbs and toast, allowing them to absorb the olive oil. Chop the parsley roughly and add to the breadcrumbs. Season with salt. Remove from the heat and sprinkle of the mushrooms.

Squeeze the lemon over the entire dish and sprinkle berries.