Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time
20 Mins
Total Time
35 Mins
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.

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.

Ratings & Reviews

Fresh and easy!

March 31, 2017
Fantastic, pairs well with just about any main. Used my food processor to get paper thin slices! The crowd loved it. 


December 20, 2015
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.