Heat a pan and sauté the clove of garlic with the parsley stem, add the mushrooms and quickly brown on high heat. Add salt and pepper.
Slightly water down the mushrooms and add thinly minced parsley.
Spread the bresaola and season with the sautéed mushrooms, the celery cut into thin vertical slices without the fibre, removed using a potato peeler, and the toasted nuts.
Complete the recipe with pepper and truffle oil.
If available, enrich the dish with some truffle scales.