1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Small bowl, 1 Whisk, 1 Paper towel, 1 Mandoline, 1 Small skillet, 1 Small plate
1 Rinse mint, shake dry and pluck leaves. Set some leaves aside and finely chop the rest.
2 In a bowl, mix vinegar with honey, 2 tablespoons cold water, chopped mint and olive oil and mix into a dressing. Season with salt and pepper.
3 Clean mushrooms and wipe clean with paper towels. If necessary, rinse mushrooms briefly.
4 Cut mushrooms on a mandoline or with a sharp knife lengthwise into very thin slices.
5 Spread mushroom slices on 4 dinner plates. Drizzle with the dressing and season with freshly ground pepper.
6 Toast pine nuts until golden brown in a small pan. Allow to cool briefly on a small plate.
7 Meanwhile, slice Parmesan into thin slices. Distribute the pine nuts on the mushroom carpaccio. Sprinkle with mint leaves and serve immediately.