- 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
- 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