Insalata Di Funghi


1 1/2 lbs. ovoli or porcini mushrooms
1 lemon, squeezed
1 pinch tarragon
6 tbs. extra-virgin olive oil

How to make the Mushroom Salad :

Clean and slice the mushrooms very thin. Add olive oil, lemon, tarragon, salt and pepper to taste and toss delicately so that the mushrooms do not crumble. Serve.

Note 1:
A variation adds very thin shavings of Parmigiano on top.

Note 2:
Even better: add thinly sliced Parmigiano and white truffle shaving.

Serves 4