Mushroom Madness

I have just been completely inspired by Gourmet magazine’s May issue – The World on a Plate. Delicious bites and glorious menus highlighted from cover to cover, this one in particular, from the Cucina Paradiso feature has struck my fancy. A definite must try for my next gathering.
- KL
For more fabulous epicurean ideas and recipes - www.gourmet.com

Photo by: Roland Bello

Mushroom Carpaccio with Pecorino Toscano
Recipe by Kay Chun

Serves 8
Start to Finish: 15 min

The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.

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.
*Cooks’ Note: Mushrooms can be sliced 1 hour ahead and chilled, covered with damp paper towels.

What to drink:
Fontaleoni Vernaccia di San Gimignano '07, or of course... champagne