14 oz (400 g) mushrooms (see method)
3 oz (90 g) thinly sliced Emmenthal cheese
2 green celery stalks
olive oil
salt
3 oz (90 g) thinly sliced Emmenthal cheese
2 green celery stalks
olive oil
salt
method
1. Prepare them but do not slice until just before serving. Cut the cheese into thin strips; any good sliceable semi-hard type will do, but Emmenthal goes particularly well with mushrooms. Wash, dry and trim the celery stalks and run the potato peeler down the curved, outer sides to get rid of any strings. Chop finely.
2. Mix the cheese and celery in a bowl with a little oil and salt.
3. Transfer to individual plates and slice the mushrooms thinly over the top. Sprinkle with a little more oil and salt and serve at once.
2. Mix the cheese and celery in a bowl with a little oil and salt.
3. Transfer to individual plates and slice the mushrooms thinly over the top. Sprinkle with a little more oil and salt and serve at once.
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