This dish was inspired by my last trip to San Francisco because the mushrooms for sale in the farmers’ market were less expensive than they would ever be in New York City. I saw plenty of them in the Ferry Terminal and that made me wish I had access to a kitchen while on vacation. <br /> <br />Back at home, I bought a combination of hen of the woods, shiitake and oyster mushrooms for twice the price. When you make this on your own, try some chanterelles if you can add a few more bucks to your grocery budget and buy crimini and whites to add to the quantity without breaking the bank. A good Parmigiano-Reggiano cheese will do, but I like Pecorino better for this. Use a vegetable peeler to shave the cheese. Everything is quite pretty but you’d be even happier with the smell.

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