ClickThru PorciniCarpaccio1 JonathanTimmes
Photo by Jonathan Timmes

4-6 servings

  • 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.
  • from Chef Patrick O’Connell of The Inn at Little Washington, Washington, VA

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