This Crimini Mushroom Carpaccio with Parmesan and Dijon Dressing is the perfect way to start your meal.
When I was a kid, I was always looking forward to September. It meant end of fun and summer vacation yes, but it also meant end of the heat, going back to school with my friends, going to buy school stuffs (which drove my mum crazy, but I love doing) and the beginning of a new year (because everything is in school year until you are out of it!).
I especially loved when it started to rain. For me it always meant one thing, mushroom season was about to start. We would go to a nearby village with my mum, leave the car by the road and loose ourselves in the forest for hours. Sometimes it would rain on us, sometimes we would get a bit lost, but we did not care. We were filling our baskets with wild mushrooms that my mother would later cook or can. The funny thing is that I was really good at mushroom picking, I would usually pick the most out of everyone who was sometimes joining our party, but I’d never like them as a kid. Now obviously, I love each and every one of them. Once our baskets full or when we were growing tired and cold, we would go back home to enjoy a steaming cup of hot chocolate.
I really miss doing so, but there is not much opportunity in Orange County for mushroom picking! So now that I can’t pick them, I certainly enjoy them. This Crimini Mushroom Carpaccio recipe is a very easy and quick way to prepare and eat mushrooms. Serve it right away (so the mushrooms don’t get soggy with the dressing).
Avoid washing mushrooms
That is, do not leave them in water. Mushrooms are like sponges. They will absorb the water and release while cooking, their flavor will also be changed. If they are dirty, brush the dirt of, gently remove by grating with a knife or even clean them with a damp towel. The easiest way is to use a mushroom brush. For white mushrooms, I like to simply peel them. I find it very gratifying. If they are really dirty, prepare a bowl with water and a tsp of white vinegar. You can rinse them very briefly in the water, make sure not to leave them in there though. For this recipe, I do not peel them. I gently brush the dirt and clean them with a slightly damp towel as needed.
Can I eat Crimini Mushrooms raw
Absolutely, do not be worry crimini mushrooms can be eaten raw and won’t make you sick. Although people tend to cook mushrooms, they are totally safe to eat raw. To prepare this Crimini Mushroom Carpaccio, prefer fresh mushrooms for better taste and texture, and if yours are old or have gone a bit bad (they became a bit slimy maybe), it is better in that case to cook them.
Can I prepare this recipe in advance
You can prepare the dressing in advance but I would recommend slicing the mushroom and plating right before serving. You don’t want the mushrooms to absorbe the dressing. If you have left over, you can still eat the Crimini Mushroom Carpaccio the next day. Just drizzle a bit more dressing on the plate. It won’t be as fresh and the texture will be different but still perfectly good;
Crimini Mushroom Carpaccio with Parmesan and Dijon Dressing
- 350 g crimini mushroom 12oz
- 6 tbsp olive oil
- 1 tsp Dijon mustard
- 3 tbsp apple cider vinegar
- Shaved Parmesan
- 1 bunch watercress
- Salt pepper
- Prepare your dressing by mixing olive oil, mustard and apple cider vinegar. Add salt and pepper.6 tbsp olive oil, 1 tsp Dijon mustard, 3 tbsp apple cider vinegar, Salt
- Finely slice the mushrooms and arrange them nicely in a plate.350 g crimini mushroom
- Drizzle dressing, add watercress and shaved parmesan. Season with freshly ground pepper and serve immediately.Shaved Parmesan, 1 bunch watercress, Salt
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