Carpaccio style Portabella Mushrooms and Asian Pears-A guest post by Alisha Randell- Blogger of the Month

Blogger of the Month series is definitely perking me up. I haunt the space of the featured blogger to draw inspiration, cook a recipe or two and generally feel buoyed up with all the creativity on display ! The series has seen 2 vivacious bloggers pouring their heart out and there are many more to come.


This month's star is Alisha from the scrumptious space The Ardent Epicure. I remember it as one of the very first blogs my eyes feasted with awe during the initial days of blogging. Besides the name that has an exotic feel, her space is literally bursting with delightful recipes and is a haven for many exotic vegetarian dishes. Besides, her food pictures are wow- you just wanna grab that Beet Mousse or the daintily cut Asian pears !

Alisha who goes by the name Magic of Spice, agreed to grace my blog with her magical presence and without further ado, let's hop on !

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Hello readers of Bon Appetit, my name is Alisha, but most know me by my screen name “Magic of Spice”.  I was so excited and honored when Priya asked me if I would guest post for all of you here today. As a vegetarian myself, I truly enjoy experiencing the varied flavors and dishes that so many around the world have to share.

Today I will be sharing with you a culinary technique, rather than a recipe. So this can be adapted in any way you see fit, or to accommodate what you may have on hand. This is a very simple presentation that makes either a lovely side, or can add a bit of glamour to a dinner party.

Carpaccio is a style of cutting an ingredient at an angle very thinly. Typically this style is associated with rare or raw beef, but today nearly any ingredient will work beautifully. The dish was originally started at Harry’s Bar in Venice Italy, named for a painter from early Renaissance period, Vittore Carpaccio.

Portabella Mushroom and Asian Pears Carpaccio Style with Cilantro Crème

What you will need (Serves 4)

• 4 portabella mushrooms
• 2 large Asian pears
• 2 tablespoons (30 ml) light olive oil, halved
• 1 small bunch fresh cilantro
• 6 ounces  (168 gr)Crème fraiche
• 1 lemon, juiced
• Small amount of cream for thinning, optional
• Fresh ground pepper and sea salt
• Garnish with fresh fruit if desired

Let’s get Cooking:

Clean mushrooms and scrape out gills. Now place half of the oil into a hot sauté pan over medium heat and add mushrooms.Sweat each mushroom for 2-3 minutes per side. Salt and pepper mushrooms at this point to taste.Place the mushrooms on a cutting board and set aside.

Meanwhile cut pears into 4 sections and remove core/seed area.  Slice pears at an angle as thinly as possible.

In another sauté pan, heat remaining oil until hot. Add pears and cook until just becoming translucent, about 4 minutes. Set aside.

With both the portabella and pears, slice each at an angle, as thinly as possible.

Now prepare the Crème by placing cilantro into a food processor or blender, pulse on high for a minute or so. Add Crème fraiche and lemon, blending thoroughly. Slowly add a small amount of cream until desired texture is achieved.

To arrange, start with mushrooms and alternate with pears in a fan like design.Serve with the cilantro Crème on the side or drizzled on top.

Enjoy~