PREVIEW RECIPE FROM "AT HOME WITH UMAMI" | 2015 • Ryland, Peters & SmallA delicate and tasty carpaccio, once you have decided that life's not too short to thinly slice a mushroom. It very important that you use the best quality extra virgin olive oil and just a couple of drops of truffle oil, which I think is best used sparingly or it will over power the dish.
8 large chestnut mushrooms
6 Brussels sprouts, finely shredded
small handful flat-leaf parsley, roughly chopped
Pecorino cheese shavings
extra virgin olive oil
freshly squeezed lemon juice (optional)
Slice the mushrooms as thinly as possible using a very sharp knife or mandoline
Arrange the mushroom slices on a large serving plate and tope with the shredded brussels sprouts.
Season with salt and freshly ground pepper, sprinkle with parsley, Pecorino cheese shavings and drizzle with extra virgin olive oil and a few drops of truffle oil.
If you wish add a light squeeze of lemon, but I prefer it without.