Name: VAI's Italian Inspired Restaurant Kitchen + Bars Mushroom Carpaccio Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Portobello mushrooms; 1 medium Red onion; 1 cup Apple cider vinegar; 1 cup Water; 1 tablespoon Sugar; 1 teaspoon Salt; 4 ounces Goat cheese; 2 ounces Cream cheese; 2 tablespoons Heavy cream; 1 to taste Salt; 4 tablespoons Extra virgin olive oil (EVOO); 2 tablespoons Balsamic vinegar; 2 tablespoons Chives; 2 tablespoons Parmesan cheese

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

portobello / pickled onion/ evoo/balsamic/ goat cheese cream / chives/ parmesan

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.

Make the Pickling Liquid

Slice the red onion thinly and place in a glass jar. Pour the hot pickling liquid over the onions, ensuring they are fully submerged. Let it cool to room temperature before sealing the jar. Refrigerate for at least 1 hour, or preferably overnight.

Pickle the Onions

In a medium bowl, combine goat cheese, cream cheese, and heavy cream. Use a hand mixer or food processor to blend until smooth and creamy. Add salt to taste. Set aside.

Blend the Cream

Clean the portobello mushrooms with a damp cloth and remove the stems. Using a sharp knife, slice the mushrooms very thinly to create carpaccio-style pieces.

Slice the Portobello

On a large platter, arrange the sliced portobello mushrooms in a single layer. Drizzle with extra virgin olive oil and balsamic vinegar.

Plate the Carpaccio

Evenly distribute the pickled onions over the mushroom slices.

Add Pickled Onions

Spoon the goat cheese cream over the mushrooms and onions.

Add Goat Cheese Cream

Sprinkle finely chopped chives and shaved parmesan cheese over the top before serving.

Garnish

Portobello mushrooms

Red onion

Apple cider vinegar

Water

Sugar

Salt

Goat cheese

Cream cheese

Heavy cream

Extra virgin olive oil (EVOO)

Balsamic vinegar

Chives

Parmesan cheese