[WATCH] Mushroom carpaccio with borage flowers

Watch Michael Diacono make a mushroom carpaccio with borage flowers

Mushroom carpaccio with borage flowers

Ingredients

• 300g mixed mushrooms (chestnut, button and Portobello)
• Salt and pepper
• 1 lemon, juice only
• 1 clove garlic, finely chopped (optional)
• Olive oil
• Handful parsley, roughly chopped
• Handful borage flowers

Method

1. Slice the mushrooms finely and place into a serving dish.
2. Season with salt and pepper.
3. Squeeze the lemon juice over the mushrooms.
4. Add a good lug of olive oil.
5. Add the parsley and borage flowers.
6. Allow to marinate for 15 mins and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 27 February, 2015.