Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Cooking Light
Mushroom Carpaccio with Gremolata and Shaved Parmigiano Recipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

This salad is the perfect antidote to the winter blues, and it pairs beautifully with foods of the season--roasts, stews, and braises. You could use a mandoline to slice the mushrooms, but a sharp knife will do.

Serves 6 (serving size: about 1/2 cup)


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3 large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers")
3 cremini mushrooms, about 2 1/2 to 3 inches in diameter
1 cup fresh flat-leaf parsley leaves, finely chopped
1 tablespoon grated lemon rind
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground white pepper, plus more for garnish
3 tablespoons extra-virgin olive oil
2 tablespoons shaved Parmigiano-Reggiano cheese


Hands-on: 20 Minutes
Total: 35 Minutes

1. Gently wash and dry mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact. Cut mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly. Combine parsley, rind, and garlic in a bowl. Combine juice, salt, and pepper in a bowl. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture evenly over mushrooms; sprinkle with parsley mixture and cheese. Let stand at room temperature for at least 15 minutes before serving.

Created date

October 2015

Nutritional Information

Calories 85
Fat 7.5 g
Satfat 1.3 g
Monofat 5.1 g
Polyfat 0.8 g
Protein 2 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 1 mg
Iron 1 mg
Sodium 116 mg
Calcium 38 mg