1 1/2 lbs. ovolo or porcini mushrooms
One lemon, squeezed
One pinch tarragon
Six tbs. extra-virgin olive oil
How to make the Insalata Di Funghi – 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.
A variation adds very thin shavings of Parmigiano on top.
Even better: add thinly sliced Parmigiano and white truffle shaving.