Clean the mushrooms, remove the stems and cut them into thin slices lengthwise.

Spread the mushroom slices on a tray and sprinkle them with lemon juice.

Cover the tray with plastic wrap and keep the mushrooms cool until ready to serve.

Cut the mushroom caps into very small dice.

In a lightly oiled pan, sauté the diced caps for half a minute, turning them continuously. They should not cook, but only dry out.

In a small bowl, whisk 4 tablespoons of oil with the remaining lemon juice, a pinch of salt, and the chopped parsley.

Distribute the mushroom stem slices on individual plates.

Sprinkle the slices with the sautéed diced caps.

Complete with the cleaned radicchio salad and dress with the prepared dressing.