1 1/2 lbs. ovoli or porcini mushrooms
1 lemon, squeezed
1 pinch tarragon
6 tbs. extra-virgin olive oil
How to make the Mushroom Salad :
Clean and slice the mushrooms very thin. Add olive oil, lemon, tarragon, salt and pepper to taste and toss delicately so that the mushrooms do not crumble. Serve.
A variation adds very thin shavings of Parmigiano on top.
Even better: add thinly sliced Parmigiano and white truffle shaving.