Ingredients

• 1/2 pound large white mushrooms
• 1 1/2 tablespoons fresh lemon juice
• 1/2 pound Pecorino Toscano or Parmigiano-Reggiano
• 3 tablespoons extra-virgin olive oil
• 1/4 cup celery leaves
• Equipment: an adjustable-blade slicer
• Accompaniment: sea salt such as Maldon

Instructions

1. Slice mushrooms lengthwise as thinly as possible with slicer.
2. Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
3. Fontaleoni Vernaccia di San Gimignano '07