Chef Brooks Reitz’s salad couldn’t be simpler, so find the finest, freshest, most expertly sourced ingredients and dig out your mandoline to shave the mushrooms precision thin. Slideshow: More Mushroom Recipes
In a small bowl, whisk the olive oil with the lemon juice, parsley, and red pepper. Season generously with salt and pepper.
Spread half of the mushrooms on a large platter. Drizzle with half of the dressing and sprinkle with half of the cheese. Repeat with the remaining mushrooms, dressing, and cheese. Drizzle with olive oil and serve.