Mushroom Carpaccio with Truffle and Parmesan

INGREDIENTS

• Organic Breadsticks with Sunflower Seeds from La Granja
• Portobello mushrooms
• Black truffle paste or sauce
• 100 g whole Parmesan cheese
• 2 tablespoons extra virgin olive oil
• Salt to taste

ELABORATION

1. Wash the mushrooms thoroughly to remove any dirt and remove the stems. Slice them very thinly using a slicer. You can also use a knife, but it requires more effort.
2. Arrange the sliced mushrooms on a plate in your preferred presentation. We arranged them in a circular pattern. Drizzle the two tablespoons of extra virgin olive oil over the carpaccio.
3. Add several small spoonfuls of truffle paste to the carpaccio. We used two teaspoons per person.
4. Using a grater or peeler, shave the Parmesan and sprinkle it over the plate.
5. Serve the mushroom, truffle, and Parmesan carpaccio with the organic breadsticks with sunflower seeds from La Granja. You can also crush the breadsticks using a mortar and sprinkle them on top as a crunchy topping.