Salad 'scent of the forest'

For 2 people

2 or 4 fresh and fragrant mushrooms, 1 tablespoon of extra virgin olive oil (ideally truffle flavoured oil), 1 teaspoon of water, 1 teaspoon lemon juice, 1 pinch of salt, 1/2 teaspoon black peppercorns, plenty of chopped parsley

Clean the mushrooms by removing the stem, the lining of the chapel and removing any traces of soil with a rag slightly dampened. Cut into very thin slices.

Arrange the slices in a serving dish forming a heart: you can help by following the shape of a pastry cutter, or making a cardboard frame, to be removed after you have decorated the mushrooms with chopped parsley.

Prepare an emulsion of oil, lemon juice, water and salt; spread it on mushrooms, garnish with freshly ground black pepper, grated lemon peel and serve very light.

Alternatively, you can combine the parsley to garnish and serve the mushrooms on a bed of tender baby spinach leaves.