12 ounces white mushrooms
¼ teaspoon kosher salt
½ teaspoon fresh thyme leaves
Fresh Italian parsley leaves
2 lemons
1 4-6 oz piece fresh Parmesan cheese
6 -8 tablespoons extra virgin olive oil
Fresh ground pepper

Clean and dry the mushrooms and trim stems ends and cut the mushrooms, vertically into paper-thin slices. Distribute half the mushrooms amongst 6 individual salad plates, sprinkle with a pinch of salt and a sprinkle of fresh thyme, parsley and pepper. With a vegetable peeler, shave a layer of Parmesan over the mushrooms. Add the other half of the mushrooms, salt and Parmesan. Cut 1 lemon into wedges for garnish. Squeeze the juice of the other lemon into a bowl. Drizzle 1 to 1 ½ tablespoons olive oil over each salad and pour on the lemon juice. Sprinkle with a little more salt and pepper and serve with lemon wedges.