MUSHROOM CARPACCIO WITH PECORINO TOSCANO

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Mushroom Carpaccio with Pecorino Toscano image

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.

Provided by Kay Chun

Time 15m

Yield Makes 8 servings

Number Of Ingredients 7

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
Equipment: an adjustable-blade slicer
Accompaniment: sea salt such as Maldon

Steps:

  • 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 some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
  • Fontaleoni Vernaccia di San Gimignano '07

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