How to Make Carpaccio from Field Mushrooms and Bresaola with Rosemary

You will need raw field mushrooms and dark dry-cured Italian ham made from beef that is called bresaola. It is a dietetic meat having only 4% fat. Fresh rosemary with its magic pinewood flavor and olive oil will make this carpaccio a pleasant and out-of-this-world dish that will look good in the menu of the best restaurants.

Ingredients for Carpaccio from Field Mushrooms

• 3-4 field mushrooms
• 0.2 lb bresaola
• several rosemary stalks, olive oil, lemon juice

Cooking Instructions

1. Wash the mushrooms, cut off the ends of the stems, peel, wash again and let dry. Dice them into thin slices and sprinkle with lemon juice that prevents darkening.
2. You should cut bresaola into thinnest, almost transparent slices.
3. Lay the mushroom and ham slices out fan-shape on each plate. Salt the mushrooms slightly.
4. Drizzle with olive oil, add rosemary and serve at once.