Carpaccio of boletus with white truffle vinaigrette

Carpaccio of boletus with white truffle vinaigrette
Cooking Time: 25 minutes
Recipe Category: French cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

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
Nutritional values ​​of carpaccio
  • Calories: ~1370 kcal
  • Protein: ~36 g
  • Carbohydrates: ~19 g
  • Fat: ~125 g
  • Fiber: ~10 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

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

Step-by-step instructions for making the carpaccio of boletus with white truffle vinaigrette

  1. One hour before serving the carpaccio, make the vinaigrette by mixing the Laumont boletus flour, the Laumont White Truffle vinegar and the olive oil. Set aside.
  2. To prepare the mushrooms, it is important to wash them with a damp paper towel to use the minimum amount of water.
  3. Once clean, slice the mushrooms with a mandolin or a sharp knife.
  4. To plate the carpaccio, spread the slices of boletus on a flat plate, and dress with the vinaigrette that you have previously mixed. Sprinkle with fleur de sel and distribute the pine nuts.
  5. Finally, place an egg yolk in the centre of the plate. Bon appetit!

Total preparation time: 1 hour 25 minutes

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