• ANCHOR Kitchen

Cremini Carpaccio


1 pound cremini mushrooms

3 slices bacon, chopped

3 tablespoons extra-virgin olive oil

baby arugula

1/2 cup shaved Parmesan

Freshly ground black pepper


Special equipment: mandoline


Directions

Thinly slice the mushrooms on a mandoline and scatter on a rimmed platter. Cook the bacon in a skillet over medium heat, stirring, until the fat renders and the bacon is crisp, about 8 minutes. Add the vinegar and oil to the skillet and stir. Pour the bacon dressing over the mushrooms and toss. Finish with the arugula, parsley, Parmesan and a few grinds of pepper.

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