Mushroom Carpaccio

Ingredients

• 4 sprigs Mint
• 3 tbsp white balsamic vinegar
• 1 tsp mild honey
• 3 tbsp olive oil
• Salt
• Pepper
• 250 g chanterelles
• 250 g brown button mushrooms
• 20 g pine nuts (about 1 heaping tbsp)
• 30 g Parmesan cheese

Instructions

1. 1.

   Wash the mint, shake dry and pluck the leaves. Set aside a few leaves, finely chop the rest.

2. 2.

   In a bowl whisk vinegar with honey, 2 tbsp cold water, chopped mint and olive oil to make a dressing. Season with salt and pepper.

3. 3.

   Clean the mushrooms with kitchen paper; only rinse briefly if absolutely necessary.

4. 4.

   Slice the mushrooms very thinly along their length using a vegetable peeler or sharp knife.

5. 5.

   Arrange mushroom slices on four large plates. Drizzle with the dressing and season with freshly ground pepper.

6. 6.

   Toast the pine nuts in a small pan until golden brown. Let them cool slightly on a small plate.

7. 7.

   Grate the parmesan into thin shavings. Distribute the shavings and toasted pine nuts over the mushroom carpaccio. Sprinkle mint leaves on top and serve immediately.