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  • 2 small, fennel bulbs
  • 3 large, white mushrooms
  • 1/2 fresh lemon
  • Parmigiano Reggiano cheese
  • 4 tablespoons Epicurean Arbequina Extra Virgin Olive Oil
  • salt and pepper


  1. Wash and trim fennel bulbs - cut away feathery tops and root end
  2. Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter
  3. Drizzle with 2 tablespoons of Epicurean Arbequina Extra Virgin Olive Oil and season with salt and pepper
  4. Shave mushrooms into paper thin slices and scatter over fennel
  5. Season with more salt and pepper, a squeeze of lemon juice and the remaining Epicurean Arbequina Extra Virgin Olive Oil
  6. With a cheese slicer or vegetable peeler, shave about 30 thin slivers of Parmesan on top of the fennel and mushrooms.
  7. Serve immediately
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm