This tart, delicate dish can be part of a plateau de hors-d’oeuvre variés. It may accompany a roasted leg of lamb or a baked fish.
The mushrooms must be very fresh, firm, and cream-colored. You can keep this dish, covered with plastic wrap, for about a week in the refrigerator.
Wipe the mushrooms carefully with a moist towel and cut off the tips of the stems. Slice the mushrooms as thinly as possible and place them in a bowl. Pour the olive oil and lemon juice over them, add salt and pepper to taste, and toss gently. Cover with plastic wrap and chill for at least 3 hours.
Sprinkle with fennel leaves or parsley before serving.
© 1990 Mireille Johnston estate. All rights reserved.