Cooking with wild mushrooms

Caesar Mushroom Carpaccio

Caesar mushrooms, white volva removed
Olive oil
Salt and pepper
Ramp bulbs, garlic, scallions, or chives (optional)
Parsley (optional)

Slice the mushrooms very thin lengthwise and season with salt and pepper. Arrange on plate in a slightly overlapping pattern, topped with thinly sliced ramp bulbs (or thinly sliced scallions, chives, or minced garlic). Drizzle with olive oil and fresh lemon juice and top with chopped parsley. Serve immediately.

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