Makes 4 Servings
4 Porcini Mushrooms, very thinly sliced on a mandoline
Black Pepper, freshly ground
Extra-virgin Olive Oil
1 lemon, cut into wedges
1/2 pound (225g) Pecorino Toscano or Parmigiano-Reggiano
1/4 cup (7g) Parsley leaves, minced
Very thinly shave porcini mushrooms on a mandoline and arrange on a large platter. Season with salt and pepper and drizzle with olive oil.
Add shavings of Parmesan cheese over top of mushroom slices.
Garnish top with minced parsley and lemon wedges.