1/2 each savoy cabbage
4 caps porcini mushrooms
100 oz parmesan cheese
1 each lemon
extra virgin olive oil
salt and pepper

 

Wash the cabbage and cut it very thin.
Dress with olive oil, lemon juice, salt and pepper. Let marinade for 30 minutes.
Clean the porcini mushrooms and slice very thin.
In a serving plate, arrange sliced mushrooms over cabbage and shave parmesan cheese over mushrooms.
Just before serving, sprinkle with salt and drizzle with olive oil.