8 Servings 15 min Cook
8 Oz Parmesan Cheese
3 Tbsp Olive Oil
1/4 Cup, diced Celery
1 Tsp Salt
1/2 Lb Mushrooms
1 1/2 Tbsp Lemon Juice
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 parmesan over top.
Drizzle with oil and sprinkle with celery leaves.
What to drink: Fontaleoni Vernaccia di San Gimignano '07
