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Mushroom Carpaccio with Pecorino Toscano
- 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
Directions:View on Epicurious
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