Veal Carpaccio with Marinated Wild Mushrooms
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 45 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup chanterelle mushrooms 3/4 cup oyster mushrooms 3/4 cup shiitake mushrooms
2 qts water 1 qt white vinegar 1/2 cup extra virgin olive oil
2 Tbsps lemon juice 2 garlic cloves, blanched, chopped salt and fresh ground pepper
1/2 lb cooked veal, cooked, sliced paper thin Parmesan cheese



1 Clean mushrooms and boil in water and vinegar with salt for 2 minutes. Drain and let dry in cheesecloth for 10 minutes.
2 Place mushrooms in a plastic container and add 1/4 cup olive oil, 1 Tbsp lemon juice, garlic, salt and pepper. Let marinate for 2 hours before serving.
3 To serve, lay the slices of veal, warm or cold, on individual serving plates. Sprinkle with lemon juice, salt, pepper and 1/4 cup olive oil. Place the marinated mushrooms in middle of the plate and garnish wtih shaved Parmesan cheese.

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