In this recipe, thin slices of mushrooms are grilled ever so briefly. This will highlight the fine, earthy taste of the mushrooms. It combines beautifully with the fresh goat’s cheese, the ripe depth of the balsamic vinegar, the herby sage and the salty bacon. A delicious starter. On hot days, it would be perfect as an al fresco main course too. But make it a double portion.

Starter for 4 people

Just a few small steps and you’re having the best mushroom carpaccio ever!


  • 12 large mushrooms
  • 4 thin bacon slices
  • 4 sprigs sage (or basil)
  • olive oil
  • 150g/50z (not too mature) goat’s cheese
  • 4 tbsp mature balsamic vinegar sea salt, black pepper


  1. Remove the mushroom stems and cut the caps horizontally into 3 or 4 thin slices*. (Use a sharp long smooth knife or a slicing machine to do this.)
  2. Grill the slices very briefly on both sides on a hot plate or in a grill pan. Arrange them side by side on 4 plates.
  3. Fry the bacon slices in a dry frying pan.
  4. Pick the sage leaves. Heat a layer of oil in a frying pan. Fry the sage (or basil) leaves in batches of 6 in the oil for 1 minute. Drain on kitchen paper and leave to crisp up.
  5. Crumble the goat’s cheese over the mushrooms.
  6. Drizzle the carpaccio with a spoonful of oil and the vinegar. Top with the bacon slices and the sage leaves.


*Instead of using fresh mushrooms you could also use our Ecopouch® mushrooms.

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