I’ve been messing around with mushrooms! Apart from four jars of pickled mushrooms, I have made a porcini marinade and a rather delicious balsamic mushroom salad. And, since I had a small piece of venison fillet, I thought I’d try a Carpaccio to go with the salad.
Here’s the result
Now, I’d love to claim I went foraging for the mushrooms, but I didn’t! I bought some of them at a local farmer’s market and the rest from waitrose. Since the chanterelle and fresh porcini are very expensive in this country, I added a mix of shitake and portabellino mushrooms to make the mixture go a little further!
So, here’s how to create this
Ingredients per person
50g of venison fillet
a total of about 100g of mixed mushrooms, mine were porcini, chanterelle, shitake and portabellino
2 teaspoons of good balsamic vinegar
4 teaspoons of virgin olive oil
about 2 teaspoons of finely chopped shallot
1 tablespoon of cooking quality olive oil
A couple of sprigs of fresh thyme
Rocket or other green leaves to serve
Put the venison fillet in the freezer and leave until it is slightly ‘stiff’ (mine took about an hour). Remove from the freezer and slice as finely as possible, then take each slice and beat out under clingfilm so that you can just about see through the slices. Lay out neatly on a serving plate, season with pepper and cover with clingfilm before putting in the fridge
Slice any of the larger mushrooms
Heat the cooking oil in a large skillet and add the shallot. Cook until it is just caramelising at the edges. Now add the mushrooms and fry on a medium to high heat for about 8 minutes till the mushrooms are cooked through. Make sure you don’t stew the mushrooms, but cook them on a high enough temperature to fry!
Mix the balsamic, virgin olive oil and thyme in a jug and season with salt and pepper to taste.
Put the mushrooms into a bowl while still warm and add the dressing.
Leave to chill in the fridge for an hour or so.
Serve by dressing the serving plate with whatever green leaves you have and putting a mound of mushroom salad in the centre of the venison. Provide a little more balsamic and oil dressing for guests to add to the carpaccio to their own taste. You could also add a little shaved parmesan or pecorino cheese if you think you need more flavour. It depends a bit on the quality of your mushrooms!