Seamus Mullen is one of the most outspoken voices in favor of healthy food within the celebrity chef world. His latest book, Real Food Heals, is a follow-up to 2012’s Hero Food, which seeks to teach home cooks how to make the most nutritionally dense food while leaving out the stuff that slows you down. Mullen continues to chronicle his journey to healthful living through delicious food. This cremini carpaccio is an extra-fresh new way to enjoy mushrooms. 

Eating whole mushrooms raw is a little intense, but shave them carpaccio-style and they’re so, so good. Creminis smell and taste like the forest to me, so I serve them with other forest-y flavors—pine nuts, thyme, and truffle. I finish the combination with Idiazábal cheese, a hard cow’s-milk variety from Spain, for its nutty notes. If you can’t find Idiazábal, Gruyère tastes great, too.

Reprinted with permission from Real Food Heals