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
![Ingredients for Carpaccio from Field Mushrooms Ingredients for Carpaccio from Field Mushrooms](https://geniuscook.com/wp-content/uploads/2010/05/Ingredients-for-Carpaccio-from-Field-Mushrooms.jpg)
Ingredients for Carpaccio from Field Mushrooms
Cooking Instructions
- 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.
- You should cut bresaola into thinnest, almost transparent slices.
- Lay the mushroom and ham slices out fan-shape on each plate. Salt the mushrooms slightly.
- Drizzle with olive oil, add rosemary and serve at once.
![Carpaccio from Field Mushrooms Carpaccio from Field Mushrooms](https://geniuscook.com/wp-content/uploads/2010/05/Carpaccio-from-Field-Mushrooms.jpg)
Carpaccio from Field Mushrooms