Mushroom Carpaccio with Pecorino Toscano

Mushroom Carpaccio with Pecorino Toscano

8 Servings 15 min Cook

Macros/Serving: 163 Calories

Ingredients

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

Directions

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

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