Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

85 calories; fat 7.5g; saturated fat 1.3g; mono fat 5.1g; poly fat 0.8g; protein 2g; carbohydrates 4g; fiber 1g; cholesterol 1mg; iron 1mg; sodium 116mg; calcium 38mg.