Mushroom carpaccio

Mushroom carpaccio

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free
Nutritional value / people: 401 kcal
, Fat: 31 g
, Carbohydrate: 20 g
, Protein: 7 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g white mushrooms, very thinly sliced
2 tbsp lemon juice
3 tbsp olive oil
¼ tsp salt
a little pepper

Crumble topping

2 tbsp olive oil
5 tbsp panko breadcrumbs
1 garlic clove, pressed
2 tbsp parsley, finely chopped
Purchase ingredients now

How it's done


Plate up the mushrooms. Mix together the lemon juice and oil, season and drizzle over the mushrooms.

Crumble topping

Heat the oil in a frying pan, fry the breadcrumbs, garlic and parsley for approx. 3 mins., scatter on top of the mushrooms.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!