Mushroom Parmesan Carpaccio
Mushroom Parmesan Carpaccio - Ideal as a light dinner or sophisticated appetizer for special occasions
Healthy, because
Even smarter
Nutritional values
The firm flesh of porcini mushrooms is characterised by a particularly high content of B vitamins and extremely few calories. Together with the mushrooms, they provide a real protein boost here - always welcome, especially for vegetarians!
When shopping, make sure that the mushrooms are absolutely fresh: they should be clean, flawless and dry. In order not to dilute the fine taste, it is better not to wash them, but to clean them with kitchen paper or brush. A good addition to the mushroom dish: ciabatta.
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 sprigs mint
- 3 Tbsps white balsamic vinegar
- 1 tsp mild honey
- 3 Tbsps olive oil
- salt
- peppers
- 9 ozs Porcini mushroom
- 9 ozs brown button Mushroom
- 1 heaping Tbsp Pine nuts
- 1 pc Parmesan
Kitchen utensils
Preparation steps
Rinse mint, shake dry and pluck leaves. Set some leaves aside and finely chop the rest.
In a bowl, mix vinegar with honey, 2 tablespoons cold water, chopped mint and olive oil and mix into a dressing. Season with salt and pepper.
Clean mushrooms and wipe clean with paper towels. If necessary, rinse mushrooms briefly.
Cut mushrooms on a mandoline or with a sharp knife lengthwise into very thin slices.
Spread mushroom slices on 4 dinner plates. Drizzle with the dressing and season with freshly ground pepper.
Toast pine nuts until golden brown in a small pan. Allow to cool briefly on a small plate.
Meanwhile, slice Parmesan into thin slices. Distribute the pine nuts on the mushroom carpaccio. Sprinkle with mint leaves and serve immediately.
