Ingredients

• 2 small, fennel bulbs
  
• 3 large, white mushrooms
  
• 1/2 fresh lemon
  
• Parmigiano Reggiano cheese
  
• 4 tablespoons, il Fustino Arbequina EVOO
  
• salt and pepper
  

Method

1. Wash and trim fennel bulbs - cut away feathery tops and root end
   
2. Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter
   
3. Drizzle with 2 tablespoons of olive oil and season with salt and pepper
   
4. Shave mushrooms into paper thin slices and scatter over fennel
   
5. Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil
   
6. With a cheese slicer or vegetable peeler, shave about 30 thin slivers of Parmesan on top of the fennel and mushrooms.
   
7. Serve immediately