Clean the mushrooms, slice thinly and salt. In a few minutes their water will drain off and they will absorb the seasonings in a better way.
In order to retain the subtle taste of the mushrooms, season with a bit of lemon juice, a light, fruity extra-virgin olive oil and a pinch of pepper. Salt again, if needed, and serve.
Did you know?
Even in some Sicilian hill zones you can find Amanita caesarea or ovolo buono (Caesar’s) mushrooms, delicious when eaten simply sliced and seasoned, as in this recipe. It is always best for mushroom experts to gather this type of edible mushroom because it is very similar in appearance to the most poisonous species, Amanita muscaria and above all the lethal Amanita phalloides.
A dish with a delicate but distinctive taste, like Donnafugata’s Carricante, Sul Vulcano Etna Bianco DOC, a refined white that is characterized by marked minerality. Try also with the Chardonnay La Fuga, a savory and fresh white thanks to a pleasant vein of acidity.