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Veal can also be used with this dish and in Italy fresh porcini would be the mushroom choice.



  • 1.

    Grill beef on hot plate until just brown on the outside.

  • 2.

    Add olive oil and minced garlic to a frypan and heat.

  • 3.

    Add mushrooms and toss for 4 minutes.

  • 4.

    Add stock and balsamic vinegar.

  • 5.

    Simmer for 3 minutes.

  • 6.

    Slice beef into 1 ½ - 2cm slices and plate.

  • 7.

    Crack coarse fresh pepper on top.

  • 8.

    Pour sauce over and add shiitake mushrooms on top.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Carpaccio of beef with Shitake mushrooms.


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