Cut the porchini mushrooms in thin slices, and arrange the on 4 plates. Sprinkle with chopped hazelnuts, parsley, and season with salt and pepper.
Squeeze lemonjuice over the mushrooms, and drizzle with olive oil. Finally shave som parmesan, and finish the plates with another drizzle of olive oil.
12-15 small porchini mushrooms, cleaned
a handful hazelnuts, roated and roughly chopped
a handful flatleaf parsley, roughly chopped
juice of a lemon
good olive oil
salt and pepper