Fresh, light, and ready in a flash: the Beef Carpaccio with Mushrooms, Arugula, and Olives is one of those appetizers I often prepare when I’m short on time but don’t want to give up something tasty and delightful. Just a few ingredients and the right combination of flavors are enough to bring to the table a dish that always captivates.
Perfect for summer but delicious all year round, we serve it cold and seasoned with extra virgin olive oil, salt, lemon zest, and optionally some lemon juice, which enhances the meat and perfectly matches the fresh mushrooms and spicy arugula.
If you’re looking for an elegant yet very simple appetizer to prepare, this carpaccio with mushrooms, arugula, and olives will make you look great.
Let me know if you try it!
Anna
If you like raw meat, don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 14 oz beef carpaccio
- 3.5 oz champignon mushrooms
- 1 bunch arugula
- 2 tbsp Taggiasca olives
- to taste coarsely grated Parmesan cheese or shavings
- 1 lemon zest
Tools
- 1 Tray
- 1 Knife
- 1 Cutting board
- 1 Paper towel
Preparation
Peel the mushrooms or clean them with a damp cloth or a piece of kitchen paper, first removing the end of the stem, the part filled with dirt. Slice them thinly. Wash and dry the arugula well, tear it coarsely, and place it in a bowl.
Season with extra virgin olive oil, salt, and pepper, and mix all the ingredients well.
Arrange most of the arugula on a serving plate and place the slices of carpaccio on top, just taken out of the fridge and patted dry with a paper towel to remove residual moisture. Add the remaining arugula and finally the mushroom slices.
Add the Taggiasca olives, drizzle with a little olive oil, and sprinkle with coarsely grated Parmesan.
Serve our Beef Carpaccio with Mushrooms, Arugula, and Olives immediately and very cold. If desired, we can add some lemon juice, but be careful not to overdo it, as we might lose the taste of this delicious dish.
Tips, Variations, and Storage
Carpaccio cannot be stored, not even in the fridge, if you still intend to consume it raw. However, we can place it in an airtight container in the fridge for about two days, but then we need to eat it cooked (it will still be delicious).
Instead of Parmesan, we can use Pecorino slices or some soft-tasting goat cheese flakes.
To add crunchiness to the dish, we can toast a handful of pine nuts or bread crumbs.
If we want to make it richer, we can add some strips of grilled vegetables, whichever we prefer.
We can replace champignon mushrooms with porcini or whichever fresh mushrooms we like best.
We can use other types of olives, like black, green, or Gaeta olives instead of Taggiasca if we can’t find them.
We can use other types of olives, like black, green, or Gaeta olives instead of Taggiasca if we can’t find them.
FAQ
Can I prepare it in advance?
Yes, but at most 1-2 hours before, keeping it in the fridge and adding the seasoning only at the last moment.
Can the mushrooms be cooked?
Sure, if we prefer, we can briefly sauté them in a pan with a little extra virgin olive oil, but cool them well before using, so as not to cook the meat.
What type of meat is best for carpaccio?
The meat must be very fresh and cut very thin. Ask our trusted butcher for adult beef for carpaccio.
