14 oz (400 g) mushrooms (see method)
1 1/2 oz (40 g) piece Parmesan cheese with no rind
olive oil
salt
1 1/2 oz (40 g) piece Parmesan cheese with no rind
olive oil
salt
method
1. Use freshly gathered young field mushrooms or the freshest button mushrooms for this recipe. Wipe the caps with a damp cloth and trim off the ends of the stalks.
2. Just before serving, cut the mushrooms into thin slices, arrange on individual plates, sprinkle with a small pinch of salt and a little oil.
3. Scatter flakes or small slivers of Parmesan cheese over the mushrooms and serve.
2. Just before serving, cut the mushrooms into thin slices, arrange on individual plates, sprinkle with a small pinch of salt and a little oil.
3. Scatter flakes or small slivers of Parmesan cheese over the mushrooms and serve.
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