Put the shallot and vinegar in a ramekin
, and set aside to macerate
Cut the fingers off the fennel
bulb, and discard, and then peel
the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves
the mixture with olive oil, and season with salt, pepper, and lemon juice
, to taste. Serve with Parmesan curls on top.