This elegant and delicate boletus carpaccio is enhanced by the unmistakable flavour of Laumont White Truffle vinegar. Perfect as a gourmet starter, it highlights the natural umami of the boletus with a refined vinaigrette made from Laumont’s mushroom flour and top-quality olive oil. A soft egg yolk completes the dish, adding richness and creaminess to each bite.
- Keywords:
- boletus carpaccio,
- white truffle vinaigrette,
- Laumont recipe,
- boletus flour
Ingredients for carpaccio of boletus with white truffle vinaigrette
800 g small boletus mushrooms
4 egg yolks
30 g pine nuts
Chives
Fleur de sel
Vinaigrette
20 ml Laumont white truffle vinegar
60 ml olive oil
10 g mushroom flour