If you only knew carpaccio as a non-vegetarian dish till now, you are in luck: This carpaccio is completely meat-free! The vegan mushroom carpaccio is a great starter, side-dish or snack for in-between meals, it's quick and easy to make and also low on calories! I bet nutrition facts like "1g of carbs per portion" sound like music to everyone enjoying a ketogenic diet.
Don't worry if you don't feel like adding "crazy" mushrooms like oyster- or shiitake-mushrooms - the carpaccio doesn't need a lot to be tasty; regular mushrooms are just fine! 😉
- Clean the mushrooms with a towel or kitchen paper and cut them into really thin slices (by hand or by using a vegetable slicer). Drizzle with some lemon juice.
- Wash the parsley, pluck the leaves from the stalk and chop them finely.
- Mix a marinade out of balsamic, olive oil, seasoned salt and pepper.
- Place the mushroom slices on a plate, drizzle with marinade, garnish with some green pepper corns and let the marinade to seep in for about 15-20 minutes before serving.
Tip: If you are looking for something special, ditch the classic olive oil / balsamic combination and go for grapeseed oil with honey vinegar! It's sooo good!