Mushroom Carpaccio with Gremolata and Olio Nuovo

Ingredients:

• 1 cup, parsley
• 2, garlic cloves
• 2, lemons - zest of both lemons plus 3 tbsp juice
• salt & pepper
• 3 tbsp, il Fustino Olio Nuovo EVOO
• 1 lb, assorted mushrooms - We used porcini & portabello
• Parmigiano Reggiano

Directions:

Make your gremolata: Roughly chop your parsley, then add lemon zest and mince finely.

In a small bowl, whisk together the lemon juice, salt & pepper and slowly whisk in the EVOO until combined. Set aside.

Slice your trimmed mushrooms as thin as possible and arrange in a thin layer on a serving plate.

Top mushrooms with gremolata and drizzle your dressing over the top.

Cover with plastic wrap and let sit at room temperature for 20 minutes before enjoying!