Beef Carpaccio with Chanterelles

Perfect for warm summer evenings, whether served as a light main course or an elegant appetizer: beef carpaccio with chanterelles, the small treasures of the forest, which pair beautifully with a glass of St. Magdalener Classico “Moar” Alto Adige DOC.

Ingredients for 4 servings

400 g	chanterelles
60 g	onion
1	garlic clove
	Seed oil
	Parsley
	Juice of 1 lemon
6 tbsp	extra-virgin olive oil
	Salt
	Pepper
400 g	beef carpaccio
80 g	Parmesan, shaved
3 tbsp	toasted flaked almonds

Wine recommendation

St. Magdalener "Moar" Südtirol • Alto Adige DOC - Kellerei Bozen

Preparation

To prepare the beef carpaccio with chanterelles, carefully clean the mushrooms using a knife and a small brush. Avoid washing them under running water, as they can absorb moisture and lose some of their delicate flavour. If necessary, halve any larger chanterelles.

Peel and finely chop the onion and garlic. Heat 2–3 tablespoons of seed oil in a frying pan and gently sauté the onion and garlic for about 2 minutes. Add the chanterelles and cook over high heat for a few minutes, until they have released their moisture and are lightly browned. Season with salt and pepper and finish with some finely chopped parsley.

In a small bowl, whisk together the lemon juice, extra-virgin olive oil, salt, and pepper to taste. Set aside.

Arrange the beef carpaccio slices on individual plates or on a serving platter. Sprinkle with the shaved Parmesan and toasted flaked almonds. Top with the sautéed chanterelles, drizzle with the lemon and olive oil dressing, and serve immediately.

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