I saw this on the Julia Child series where she cooked with various chefs. This is a Martha Stewart recipe that I make as my go-to side for potlucks. It is simple and elegant and always wows. —Annie stader
Very fresh large white mushrooms
Parmagiano Reggiano cheese
Good quality extra virgin Olive Oil
Fresh cracked black pepper
In This Recipe
Cut off green tops and slice bottom off of fennel bulbs. Slice very thin preferably with a mandolin. Place slices on plate. Drizzle with half of the lemon juice 1/3 of the oil. Season with salt and pepper.
Lightly rinse mushrooms. Slice as thin as possible with a mandolin or very sharp knife. Dress as you did with the fennel.
Slice the Parm with a vegetable peeler and cover mushrooms. Again drizzle with oil and lemon juice and season with salt and pepper.