SALTWATER MUSHROOM RECIPES

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MUSHROOM-RUBBED CARPACCIO | WILD + WHOLE



Mushroom-Rubbed Carpaccio | Wild + Whole image

Thinly sliced raw meat. That phrase doesn’t have that three Michelin star vibe to it, but that’s what carpaccio is. Thanks to fancy restaurants and modern refrigeration, consuming raw meats and fish is more popular than ever. While the popularity of carpaccio, tartare, and sushi is a remarkable...

Provided by Wade Truong

Total Time 30 minutes

Prep Time 30 minutes

Yield 3 to 4

Number Of Ingredients 11

6 oz. venison backstrap, center cut
1 tbsp. dried porcini mushrooms, ground
Zest of ½ lemon, pith removed, sliced thin
½ shallot, sliced thin
1 tsp. salt cured capers
Extra virgin olive oil
Fresh black pepper
Aged parmesan cheese

Steps:

  • Preheat a heavy bottomed pan to high heat.
  • Trim the backstrap of silver skin. Season with salt and pepper and dust with porcini powder.
  • Lightly oil the hot pan and sear the backstrap, use tongs to rotate to get an even sear, about 30 seconds on each side.
  • Place seared backstrap on a plate and place in the freezer for 20 minutes.
  • Slice backstrap, across the grain ⅛” thick. Place slices on a piece of plastic wrap on a cutting board, leaving 1” between slices. Cover with another layer of plastic wrap. Using the textured side of a meat mallet, lightly pound the slices starting in the center and working towards the edges. Flip the meat over and repeat. Now use the flat side and repeat the hammering on both sides. The meat should be almost see-through thin.
  • Peel back the top layer of plastic wrap. Place a large plate face side down over the meat and slip your hand under the cutting board. Flip it right side up to neatly deposit the slices onto the plate without tearing or bunching them. Peel back the plastic wrap and top the meat with salt, pepper, olive oil, capers, lemon zest, shallot and a touch of parmesan. Open a good bottle of wine, and serve immediately.

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