Kobe beef carpaccio, grilled porcini mushrooms, and Oregon huckleberries

Jeff Groh Sommelier, Ten 01

August 20, 2009

Premium wine:
Ken Wright Cellars, 2007 Pinot Noir, ‘Carter Vineyard’

1 medium porcini mushroom
3 oz Kobe beef filet
2 oz huckleberries
Kosher salt

Cut beef as thin as you can.

Wrap in plastic wrap, beat until paper-thin, arrange on a plate, and chill until ready.

Cut mushroom into ¼-inch slices, brush with olive oil, season with kosher salt and pepper, and grill over low heat for 3–5 minutes.

Take any liquid that drains from the mushrooms and incorporate it into 3 oz of extra-virgin olive oil.

Drizzle oil over the Kobe beef and sprinkle with Maldon Fleur de Sel and freshly cracked pepper.

Fan mushroom slices in the center of the plate and garnish with huckleberries.

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