• 4 porcini mushrooms, very thinly sliced on a mandoline
• kosher salt 
• black pepper, freshly ground
• extra virgin olive oil
• 1 lemon, cut into wedges
• ½ pound (225g) Pecorino Toscano or Parmigiano-Reggiano
• ¼ cup (7g) parsley leaves, minced
  

Very thinly shave porcini mushrooms on a mandoline and arrange on a large platter.  

Season with salt and pepper and drizzle with olive oil.  

Add shavings of Parmesan cheese over top of mushroom slices.   

Garnish top with minced parsley and lemon wedges.