Mushroom Carpaccio Recipe From Coogee Wine Room

Eat, Sydney / 18 August 2021

If you’re looking for a delicious Italian dish to enjoy during aperitivo hour, look no further.

If you haven’t been to Coogee Wine Room before, we’d put it on your list for a post lockdown tipple. Located a mere five-minute walk from Coogee’s iconic beachfront, the restaurant/bar is the perfect place for an afternoon drink, providing relief from your day in the sunshine.

The menu is inspired by Italian cuisine with Sandro Di Marino at the helm of the kitchen. Originally from Abruzzo, he brings his experience with traditional Italian culinary techniques and flavours to the table. One of his signature dishes is the Mushroom Carpaccio. It has been a staple since the doors opened and a must-order starter to accompany a glass of red or Aperol. Luckily, they’ve shared the recipe so you can recreate the dish at home.

Mushroom Carpaccio Recipe


100gr chopped eschallot
1 clove of garlic
250gr butter
2 bay leaf
5gr smoked Spanish paprika
3gr sweet Spanish paprika
50ml red wine vinegar
90ml water
200gr vegetable oil
50gr olive oil extra virgin
10 small white close cup mushrooms
1 bunch chives
200gr manchego
30gr roasted pine nut
salt (to taste)

  1. In a saucepan, add the chopped eschallot, butter, chopped thyme, smoked and sweet paprika, garlic, bay leaf and water.
  2. After it reduces in half, add the olive oil, vegetable oil, red wine vinegar and combine them together.
  3. Slice the mushroom superfine using a mandolin.
  4. Season your mushrooms with the dressing and assemble the dish on a serving plate.
  5. Grate the manchego on top of the mushroom. Add chopped chives and roasted pinenut.

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