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.
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
How to Make It
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.
This is such an easy and elegant recipe. Flavors are divine. I have made it 3 times by using a mandolin for the mushrooms as well as by hand. No preference. Of all the side dishes at our dinner parties, this one went the fastest.
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