Wash and trim fennel bulbs- cut away feathery tops and root end.
Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
Drizzle with 2 tbl of olive oil and season with salt and pepper.
Shave mushrooms into paper thin slices and scatter over fennel.
Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
Serve immediately.
Ingredients:
2 small fennel bulbs
3 large white mushrooms
1/2 lemons
parmigiano-reggiano cheese
4 tablespoons extra virgin olive oil
salt and pepper
Steps/Methods:
Wash and trim fennel bulbs- cut away feathery tops and root end.
Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
Drizzle with 2 tbl of olive oil and season with salt and pepper.
Shave mushrooms into paper thin slices and scatter over fennel.
Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
Serve immediately.
