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 take out the stems. Slice them very thinly using a slicer, or use a knife if you prefer (it requires more effort).
2. Arrange the sliced mushrooms on a plate however you like. We arranged them in a circular pattern. Drizzle the olive oil evenly over the mushrooms.
3. Add small spoonfuls of truffle paste. About 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 La Granja’s organic sunflower seed breadsticks. You can also crush the breadsticks in a mortar and sprinkle them on top for extra crunch.