Vegetarian Carpaccio

Name: Vegetarian Carpaccio
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 3 Tomaten (mittel); 1 handful Arugula; 3 tablespoon Olive Oil; 150 gram Chanterelle; 6 tablespoon White Wine Vinegar; 1 Burrata; Salt; Black Pepper

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Elisakocht

@elisakocht

This recipe is automatically translated for you.

A vegetarian carpaccio with tomatoes, arugula, fried chanterelles, and creamy burrata is a fantastic summer dish and a true explosion of flavor. Although carpaccio is traditionally associated with raw meat, I'll show you that vegetarians also deserve a carpaccio recipe that will delight both you and your guests.

Information

Overview

Difficulty

Easy

Spiciness

None

Time

Preparation

10 min

Cooking

10 min

Ingredients

Servings

Tomaten (mittel)

Arugula

1 handful

Olive Oil

3 tablespoons

Chanterelle

150 grams

White Wine Vinegar

6 tablespoons

Burrata

Salt

Black Pepper

Instructions

Prepare tomatoes and arugula
- Cut 3–4 medium-sized tomatoes (mixed colors) into thin slices.
- Arrange the tomato slices side by side on a plate.
- Sprinkle 1 handful of arugula leaves over it.
Prepare chanterelles
- Heat 3 tbsp olive oil in a pan.
- Fry 150 g chanterelles (cleaned) until they get some color.
- Deglaze the mushrooms with 4 tbsp white wine vinegar, season with salt and pepper, and let everything simmer for about 5 minutes.
- Then spread the chanterelles over the tomatoes.
Prepare dressing
- Put the remaining white wine vinegar in the pan, stir briefly, and drizzle the dressing over the tomatoes.
Add burrata
- Tear 1 ball of burrata with your hand and spread it over the carpaccio.
Final garnish
- Drizzle the dish with the remaining olive oil.
- Optional: Sprinkle everything with some fresh sea salt.