I love slicing fresh boletus mushrooms (Boletus edulis or cèpes or porcini) tissue thin, covering a large white plate in one layer with the slices, then serving the boletus carpaccio with extra virgin olive oil, sea salt, and lashings of freshly ground white pepper. No lemon or vinegar is needed.
Alas, most budgets will not allow a dinner party to start off with these amanita, since unlike truffles,
Slice the mushrooms vertically into 1/16-inch slices.
Put the lemon juice, rosemary, and olive oil in a bowl large enough to hold the mushrooms, and mix together. Add the mushrooms and toss gently, sprinkle with salt, and toss again until the mushrooms are coated with the oil.
Let the mushrooms sit for 5 minutes, then pour the cream over them. Toss again briefly until the cream soaks the mushrooms. Let sit 5 minutes and serve with the chives sprinkled on top and with lots of pepper.
For a black truffle salad serving four, use 1 large fresh black Perigord truffle (or more),
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