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Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 35 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.