Classic carpaccio, named after the famous Venetian artist, traditionally consists of thinly sliced raw beef seasoned with olive oil, vinegar, and a creamy sauce. Nowadays, there are many unusual variations of it. In this recipe, we offer a vegetarian avocado carpaccio that may seem simple at first glance, but thanks to the oyster mushrooms, it has its unique twist.
Ingredients
For 4 servings:
tomatoes: 3 pcs.
pine nuts: 60 g.
avocado: 2 pcs.
oyster mushrooms: 300 g.
onion: 1 pc.
lime: 1 pc.
olive oil: 4 tbsp.
garlic clove: 1 pc.
basil: 2 sprigs
salt and pepper: to taste
25 min.
Preparation
Step 1. Toast the pine nuts in a dry non-stick skillet, stirring constantly, until golden brown. Let cool.
Step 2. Cut the avocado in half, remove the pit, peel, and slice thinly.
Step 3. Arrange the avocado slices on a plate and drizzle with lime juice. Then, dip the tomatoes in boiling water, drain, peel, and dice. Place them in a small bowl, season with salt and pepper, add 2-3 tablespoons of olive oil, and mix. Spread the tomatoes over the avocado slices.
Step 4. Wipe the oyster mushrooms with a paper towel and trim the stems. If the mushrooms are large, cut them into pieces.
Step 5. Peel and finely chop the onion and garlic. Heat the remaining oil in a skillet and sauté the onion until soft.
Step 6. Add the mushrooms and garlic, cooking and stirring for 5 minutes.
Step 7. Top the avocado carpaccio with the sautéed oyster mushrooms, toasted pine nuts, and fresh basil leaves. Drizzle with the remaining lime juice, season with pepper, and serve.
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