Stuffed carpaccio, salad

Thinly slice (per 2 pers) 3 mushrooms and mix with some rucola. Season with pepper, salt, lime juice and 3 tbsp aromatic  oil from a jar of sun-dried tomatoes.

Make a spread from sun-dried tomatoes in the blender. Then spread over carpaccio and add parsley and grated Parmesan cheese. Roll up.

Serve as shown. One... or two pp.                                                         ( 

Recipe by Jeroen de Pauw)

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