Mushroom Carpaccio with Pecorino Toscano

Ingredients

• an adjustable-blade slicer
• sea salt such as Maldon
• ½ pound large white mushrooms
• 1 ½ tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• ¼ cup celery leaves
• ½ pound Pecorino Toscano or Parmigiano-Reggiano

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

View full recipe at Epicurious