MUSHROOM CARPACCIO WITH PECORINO TOSCANO

By polloazul

The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.

Ingredients

• EQUIPMENT:
• 1/2 pound large white mushrooms
• 1 1/2 tablespoons fresh lemon juice
• 1/2 pound Pecorino Toscano or Parmigiano-Reggiano
• 3 tablespoons extra-virgin olive oil
• 1/4 cup celery leaves
• A mandoline
• ACCOMPANIMENT:
• Flaky sea salt such as Maldon

Preparation

Step 1

Slice mushrooms lengthwise as thinly as possible with slicer.
Spread mushrooms out on a large platter and drizzle with lemon juice.
Using a vegetable peeler, shave Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.

COOKS’ NOTE:
Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.