Photo: Fresh Mushroom and Parsley Salad Recipe
Ingredients
- 1 pound large button mushrooms, trimmed, cleaned and thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2-ounce piece Parmesan
- Serving suggestion: assorted French cheeses and Poilane Bakery-style breads
Directions
In a medium salad bowl, mix together the mushrooms and parsley.
In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
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By dhatfield2
on December 14, 2011
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I loved it. It's has a earthy taste ( which I like the only thing I did a little different is- I also grated some of the parmesan as well - just to make sure all bites had the flavor. Will make again
By mgodkin_474659
LA, CA
on August 01, 2011
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Light, fresh, original, quick and delicious. It's terrific. Followed the recipe exactly - it needs no adjustments.
By christicuisine
Paducah, KY
on July 28, 2011
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This was a delicious and simple salad to prepare. My family enjoyed it very much. It was fresh and tasty. I used good quality olive oil and a nice piece of cheese. If you don't like fresh (raw mushrooms, it's probably not the salad for you. We loved it and have made it several times.
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