Mushroom Carpaccio with Blue Cheese and Marjoram

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Mushroom Carpaccio with Blue Cheese and Marjoram Photo by Sarah Anne Ward / Food Styling by Jamie Kimm Prop Styling by Maeve Sheridan

Courtesy Mark Tarbell, chef and owner of Tarbell’s, Phoenix 

For this toothsome and flavorful carpaccio, we recommend Porcini mushrooms. While there’s a misconception that some mushrooms cause digestive issues when eaten raw, those purchased fresh and from a trusted source, they are perfectly safe.  Blue cheese and sweet wines are a classic pairing. Mark Tarbell, chef and owner of Tarbell’s in Phoenix, looks to Hungary for his sweet wine of choice. He’s hosted multicourse dinners featuring savory dishes paired with the famed sweet wines of Tokaji

Ingredients
12 ounces fresh porcini mushrooms, sliced thin
2 tablespoons fresh-squeezed lemon juice
¼ cup extra virgin olive oil
1 teaspoon fine sea salt
5 ounces blue cheese, crumbled
¼ cup tender celery leaves
2 tablespoons chives, minced
2 tablespoons toasted garlic
1 tablespoon fresh marjoram leaves

Directions

Lay mushroom slices on large baking pan or platter. Whisk together lemon juice, olive oil and salt and drizzle over mushrooms. Let sit for 1 hour.   

Before serving, divide mushroom slices among four salad plates, if you like. Sprinkle with blue cheese, celery leaves, chives, garlic and marjoram. Serves 4. 

Pair It

Mark Tarbell pours Royal Tokaji 2016 Aszú 5 Puttonyos Red Label 

This well-structured wine has amaro tones with flavors of toasted orange zest, dried flowers and notes of citrus,” he says. “This dish has a great balance of earthy, savory qualities and richness from the blue cheese, and this is the perfect pairing for it.”

Published on December 6, 2021