Mushroom carpaccio
A source of antioxidants and fiber, this dish supports heart and digestive health. The refreshing taste of lemon and basil combined with tender mushrooms makes it ideal for a light snack or appetizer.
Preparation of the Sauce
For the sauce, slice fresh basil (a few sprigs) into thin strips. Finely chop a tomato (1 piece) and pickled bell pepper without sugar (1/2 piece).
Mix apple cider vinegar (1 tsp) and olive oil (2 tbsp). Add the prepared vegetables and basil. Season with salt and spices to taste and mix thoroughly.
If you want to simplify, use only lemon juice, olive oil, salt, and pepper. Garnish with fresh herbs and thin slices of red pepper.
Preparation of the Dish
Clean fresh champignons (300 g) from the top skin, rinse, and dry with a paper towel.
Slice the mushrooms thinly and place them on a plate. Drizzle with lemon juice (1 tbsp) to preserve the white color and add a slight tang.
Pour the sauce onto the plate, place the mushroom slices on top, and garnish with arugula (a handful).
Serve immediately after preparation. The mushrooms remain raw but are safe if they are fresh and properly cleaned.
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