The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Porcini Mushroom Carpaccio


10 porcini mushrooms, cleaned

6 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon minced shallot

4 sprigs thyme

1 tablespoon sherry vinegar

Salt and pepper

1 stalk of celery, minced

20 celery leaves, minced

1 Asian pear, diced

2 tablespoons minced chives

3 thin slices of cooked country ham, cut into ¼” strips


  1. Slice the porcinis into 5 or 6 slices lengthwise. In a 12-inch sauté pan over medium flame, heat 2 tablespoons of olive oil until just smoking. Sauté the sliced porcinis for about 2 minutes or just until edges are lightly browned.
  2. Add the garlic, shallot, and thyme. Sauté for 1-2 minutes more until fragrant. Remove from heat and transfer the sautéed mushrooms to a bowl.
  3. Add the remaining olive oil and sherry vinegar. Season with salt and pepper.
  4. Lay out the cooked mushroom slices in a neat pattern on a serving plate.
  5. Sprinkle with celery, celery leaves, Asian pear, chives, and country ham. Scatter with salt and pepper.
Print Recipe