Bresaola Al Carpaccio - cooking recipe

Ingredients

6 ounces italian bresaola, sliced paper-thin
24 small prepared marinated mushrooms, coarsely chopped (best you can find, ask at your Salumeria)
3 tablespoons finely chopped Italian parsley
3 ounces grana padano or 3 ounces parmigiano-reggiano cheese, a good pecorino is also nice,in one piece
4 tablespoons extra virgin olive oil
fresh ground black pepper
1 lemon, cut into 6 wedges.

Preparation

Arrange bresaola slices, slightly overlapping on a large platter.
Scatter mushrooms over bresaola, then sprinkle with parsley.
Using a vegetable peeler, shave thin slivers of the cheese over bresaola.
Drizzle with olive oil and sprinkle with black pepper.
Serve with lemon wedges or squeeze lemon over all.