📖 Instructions

1. Begin by gently cleaning the field mushrooms. Use a soft brush to remove any dirt or debris. Avoid washing them with water, as they can become waterlogged. If they're really dirty, you can use a slightly damp cloth, but be quick about it!
2. Next, with an extremely sharp knife or a mandoline slicer, very thinly slice the field mushrooms. Aim for slices that are almost translucent – this is key to achieving the sashimi-like texture we want. If you dont have a mandoline a knife will do the trick, and you'll still have a lovely recipe!
3. Now, peel and core the green apple. Slice it into thin matchsticks or small, thin wedges. The tartness of the green apple will provide a lovely contrast to the earthiness of the mushrooms. Make sure they're thin, okay? Or it'll be chunky.
4. In a small bowl, whisk together the extra virgin olive oil, rice vinegar, a tiny splash of soy sauce (just a *tiny* bit!), a pinch of sea salt, and a grind of fresh black pepper. This vinaigrette will highlight the natural flavors of the mushrooms and apple. Dont be afraid to taste, and adjust!
5. Arrange the sliced field mushrooms artfully on a plate. Intermingle them with the green apple slices. Remember, presentation matters! Think about how the colors and textures play together.
6. Carefully drizzle the vinaigrette over the mushroom and apple slices. You don't want to drown the dish, just lightly coat everything. I like to use a spoon for this, but you can use a small squeeze bottle if you have one.
7. If desired, garnish with a few microgreens or edible flowers. These add a touch of color and freshness. I like to use micro-cilantro or pansies, but use what you have access to and what appeals to you.
8. Serve immediately and enjoy this delicate and flavorful dish. Its a conversation starter, a light appetizer, or just a treat for yourself!