with a sharp mandolin, slice the mushrooms as thin as possible while still retaining their shape

start “sideways” with the cap and eventually let the slices reach the stem as well

you can also slice from the top of the cap since you know everything

arrange the slices on 4 individual plates in an organized fashion—just make sure there’s not too much overlapping, which means that parts of the mushroom will hide from the seasoning

here’s where the “recipe” ends and you must let instincts kick in. you will most likely not get it right at first, but with repetition, I believe in you

drizzle the mushrooms with olive oil, making sure to coat evenly, but don’t drown them

you should be able to see that the mushrooms’ color has changed to show that they are just saturated enough

sprinkle the plated mushrooms evenly and lightly with the kosher salt. again, this will take practice, but I swear this dish is worth it when you nail it, and transforms one of the most humble vegetables into something memorable

finish with an even coating of chives and fresh grated Reggiano-Parmigiano

serve with the lemon wedges and enjoy