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.
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.
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.”