8 ounces fresh white button mushrooms, sliced as thin as you can manage
4 ounces good olive oil
4 ounces freshly-squeezed lemon juice, preferably Meyer lemon
1 bunch Italian parsley, chopped fine
½ red onion, sliced as thin as you can manage
2 small red radishes, sliced as thin as you can manage
2 lemons, cut into segments minus the skin and pith
1 cup pomegranate seeds
3 ounces pecorino cheese (parmesan can substitute), shaved with a vegetable peeler
Salt and freshly ground pepper to taste