Mushroom Salad in Garlic and Parsley Vinaigrette

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1 pound white button mushrooms, thinly sliced

Garlic and Parsley Vinaigrette, recipe follows

Salt and freshly ground black pepper

Vinaigrette:

2 tablespoons finely chopped shallot (about 1 small)

1 large clove garlic, finely chopped

2 tablespoons freshly chopped parsley leaves

1 1/2 tablespoons country Dijon mustard

4 tablespoons red wine vinegar

1/2 teaspoon coarse salt

1/4 teaspoon freshly cracked black pepper

5 tablespoons olive oil