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The overlapping mushroom slices of Creminis make for a gorgeous presentation. The easiest way to create this is with a mandolin because you want the mushrooms sliced very thinly. Hold each one by the stem and use the mandolin to cut very thin slices off the top of the mushroom cap. Stop before you reach stem. Save stem ends (they will still have some of the cap attached) for soup or making stock. If you don’t have a mandolin, use a large, sharp knife. Remove stems from mushrooms. Lay each cap flat on cutting board and trim one edge, slicing off ⅛ inch or so. Turn cap on its edge so cut side is flush against board. This way, mushroom remains steady. Slice as thinly as you can. Arrange on two plates in overlapping concentric circles. Season with sea salt and pepper. Tear basil and scatter over mushrooms. Just before serving, finish each plate with a generous squeeze of lemon and a drizzle of olive oil.