Ingredients :

• The mushrooms — White or brown button mushrooms, both work. The brown ones have more flavor. Avoid pre-sliced mushrooms in trays—they are often too damp and don’t take the marinade well. Choose them firm, without dark spots.
• The lime — This is what ‘cooks’ the mushrooms. Two juicy limes are enough for 400g. Squeeze them by hand, no need for an electric juicer. If you only have yellow lemon, it works too, but the acidity is more direct, less floral.
• Tête de Moine AOP — This Swiss cheese is shaved into rosettes with a ‘girolle’, that circular tool you see in specialty delis. Without a girolle, a peeler makes thin strips—the visual effect is different but the slightly peppery and creamy flavor is still there.
• The hazelnuts — Toast them yourself. Eight minutes at 180°C or three to four minutes in a dry pan over medium heat. When it smells like praline and the skins start to crack, it’s ready. Coarsely chop them with a knife—not a blender, we want pieces that hold their shape.