italian suitcase: mushroom & parmesan bruschetta

So simple so tasteful! It's not season for mushrooms, but to warm up this cold weather we need some proper hearty autumn food!

Ingredients:
600g good quality mushrooms (I've used the organic chestnut variety)
4 tbsp EVO oil
salt
pepper
juice of 1 lemon
150g parmesan flakes

Preparation
Wash the mushrooms thoroughly; use a potato peeler and slice the mushrooms very thinly, place them in a bowl and marinate in the marinate for 30 minutes in the lemon juice, stirring occasionally.
Grind some salt and pepper, add the EVO oil and add the parmesan flakes (make them with the potato peeler).

Let the mix rest for 30 minutes and then serve on a slice of warm homemade ciabatta with a drizzle of EVO oil on top.