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Mushroom and Parmesan Salad

ingredients

14 oz (400 g) mushrooms (see method)
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.

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