Portabello Carpaccio with Truffle Mayonnaise

Portabello Carpaccio served with truffle mayo, arugula, grated Parmesan & pine nuts is a real flavor explosion. I promise! A simple dish to prepare but it is a real highlight. A friend who doesn't usually eat mushrooms was treated to this and wanted more. His quote: "A beautifully laid out tapas piqued my curiosity. A new to me appealing taste was there. Portabello carpaccio made me open my mind and dare to try new dishes."

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You will need

1 – 1 ½ large fresh and firm Portabello mushroom

2 handfuls of Arugula salad

4 tbsp roasted pine nuts

Kosher salt

Freshly ground black pepper

Juice of ½ lemon

A piece of fresh high quality and mature Parmesan cheese

High-quality olive oil

½ lemon divided into 4 wedges

Truffle mayonnaise

⅔ cup Hellman’s mayonnaise

1 ½ tbsp truffle paste or a little fresh chopped truffle.

1 ½ tbsp Truffle oil

¾ tsp truffle salt

Freshly ground black pepper

¾ tsp honey

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How to make it

1. Start by making the truffle mayonnaise by mixing all the ingredients together. Place the bowl in the refrigerator so that the flavors can mature.

⅔ cup Hellman’s mayonnaise

1 ½ tbsp truffle paste or a little fresh chopped truffle.

1 ½ tbsp Truffle oil

¾ tsp truffle salt

Freshly ground black pepper

¾ tsp honey

2. Rinse, dry, and cut off the lower stem, scales, and lower edge of the portabello mushroom so that there is an even and sharp edge around the hat. Use a small and sharp knife. Then slice the mushroom cap very thinly on a sharp mandolin.

1 – 1 ½ large fresh and firm Portabello mushroom

3. Roast the pine nuts in a dry frying pan.

4 tbsp pine nuts

4. Spread out half a handful of arugula salad on each plate.

2 handfuls of Arugula salad

5. Place a quarter of the mushroom on each plate in a beautiful pattern.

Thin slices of Portabello

6. Sprinkle flake salt and freshly ground black pepper over the entire dish.

Kosher salt

Freshly ground black pepper

7. Squeeze fresh lemon juice over the mushroom.

Juice of ½ lemon

8. Sprinkle about 1 tbsp roasted pine nuts per plate.

4 tbsp roasted pine nuts

9. Shave Parmesan cheese over the entire dish.

A piece of fresh high quality and mature Parmesan cheese

10. Drizzle high-quality olive oil over the entire dish.

High-quality olive oil

11. Pipe out truffle mayonnaise along the edge of the plates and place a lemon wedge on each plate.

Truffle mayonnaise

½ lemon divided into 4 wedges