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Mushroom Carpaccio with Pecorino Toscano

['1/2 pound large white mushrooms', '1 1/2 tablespoons fresh lemon juice', '1/2 pound Pecorino Toscano or Parmigiano-Reggiano', '3 tablespoons extra-virgin olive oil', '1/4 cup celery leaves', 'Equipment: an adjustable-blade slicer', 'Accompaniment: sea salt such as Maldon']

Slice mushrooms lengthwise as thinly as possible with slicer.
Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
Fontaleoni Vernaccia di San Gimignano '07

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