Sunchoke Carpaccio

Sunchoke Carpaccio

This is a riff on a porcini carpaccio I had in the Tuscan Riviera. This is a bit unusual but quite good and very healthy, mom.

1 sunchoke, peeled and sliced very thin using a mandolin
juice of 1/2 lemon
very good extra virgin olive oil
olive oil
1 tbsp butter
1/2 cup parmesan cheese sliced on a mandolin
5 shitake mushrooms, decaped and sliced thin

1. Arrange sunchokes on plates, drizzle with lemon juice(do this all quickly as the sunchokes will brown if left out too long)
2. Heat butter and olive oil in fry pan over high heat
3. Add shitakes, salt and pepper and cook quickly until brown, remove from heat and let cool until they are warm
4. Place cheese and shitakes over sunchokes
5. drizzle EV olive oil
6. serve