3tablespoonsextra virgin olive oilor another good tasting oil, like walnut
1large clove of garliclightly crushed with a knife or chopped in large pieces
1small sprig of rosemarybruised
1teaspoonfresh lemon juice
2Tablespoonsthickly shredded or gently chopped wood sorrel
Wood sorrel flowersto garnish
Warm the garlic, rosemary and oil until just sizzling, then remove from the heat and cool. Discard the garlic and rosemary (this is optional).
Slice the beefsteak mushroom into ¼ inch slices on a mandoline, then combine with the remaining ingredients, including the oil, double check the seasoning for salt, lemon and pepper until it tastes good to you, then serve immediately, while the beefsteak is still crisp.
The beefsteak will be fine to eat later, and up to 5 days in the fridge, but will have a soft texture, as if they were cooked.