With practice, paper-thin slicing can be done with a very sharp knife. Hold the vegetable with fingertips bent slightly under to keep them safely away from the blade. To make very thin slices with ease, however, use a stainless-steel French mandoline, a sturdy tool with an adjustable blade. Many models have two blades, one serrated and one straight, and include a hand guard for extra protection. Asian slicers or shredders of similar design are usually made of plastic.The mushrooms for this recipe must be very fresh and tightly closed, with no gills exposed. Very thinly sliced celery can be substituted for the fennel. Both are crisp and clean tasting. Several anchovy fillets could be added as well.
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