Mushroom Carpaccio
With Quicke's Goat's Cheese, Chilli, Truffle & Smoked Rapeseed Lemon Dressing. A showstopper for any party, this layered umami starter will wow your guests, especially if you can claim to have foraged the mushrooms!
Ingredients Serves 20
2kg Giant Oyster Mushrooms or Cep Porcini Mushrooms, shaved on the mandolin
500g Quicke’s Hard Goat’s Cheese, shaved with a peeler
10 large Red Chillies, deseeded and diced
For the dressing
6 Lemons, zested and juiced
300g toasted Sunflower Seeds
500ml Smoked Rapeseed Oil
50ml Truffle Tapenade
2 bunches Chives, finely sliced
Salt and freshly ground Black Pepper
Method
• Combine the lemon zest and juice, sunflower seeds and smoked rapeseed oil to make the dressing.
• Slice the mushrooms on the mandolin crossways to make large circles and spread undressed onto the plate.
• Spoon the dressing evenly over the mushrooms, then peel slices of the hard goat’s cheese to arrange on top. Finish by sprinkling over the chives and chilli, with dots of truffle tapenade, then season and add another flourish of the dressing.
