Portobello Mushroom Carpaccio with Salad
A fresh and vibrant dish featuring thinly sliced Portobello mushrooms served over a bed of arugula, radicchio, and floral accents, accompanied by a creamy pistachio dip. Enjoy this wholesome recipe from Spoonsparrow!
Ingredients
- 350 g Portobello mushroom
- Zitronensaft
- 150 g crème fraîche
- 150 g yogurt
- 1 bundle arugula
- Blüten
- 0.5 radicchio
- 1 EL pistachios
- 2 EL lemon juice
- Salz
- Pfeffer (aus der Mühle)
- 1 EL white wine vinegar
- 2 EL olive oil
Instructions
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1.
Clean the mushrooms and slice them as thinly as possible. Arrange them in a tiled pattern on a plate, drizzle with lemon juice, and season with salt and pepper.
-
2.
Wash, clean, and dry the salad greens.
-
3.
Trim the tough stems from the arugula and cut the radicchio into strips.
-
4.
For the dip, blend half of the arugula with crème fraîche, yogurt, pistachios, and 2 EL lemon juice; season with salt and pepper.
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5.
Whisk vinegar with olive oil, salt, and pepper; mix the remaining arugula with radicchio and combine with the salad sauce. Arrange decoratively over the mushrooms with flowers.
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6.
Serve the dip separately on the side.
