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LEMON SCENTED MUSHROOMS WITH PARMESAN

LEMON-SCENTED-MUSHROOMS-WITH-PARMESAN

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DELICIOUS

Description

 


Mushrooms are like a sponge… whatever flavors you add to the dressing, they will absorb. I have made a dressing with some really good Italian olive oil and lemon juice and zest.


This adds a bright, citrusy, herby taste to the salad. The fresh parsley gives it a gorgeous color and the salty Reggiano Parmesan brings it together. It’s a winning combo.


I often need to double this recipe cause it’s such a crowd pleaser. Yum Yum. I know you are gonna love it too. xxx Chef MM


LEMON SCENTED MUSHROOMS WITH PARMESAN






US (Imperial)


Print Ingredients

2 packs of large button mushrooms, trimmed, cleaned and thinly sliced

1/2 cup chopped fresh flat-leaf Italian parsley

1/2 cup GOOD Italian extra-virgin olive oil

Juice and zest of 2 lemons

Lots of Coarse salt and freshly ground black pepper

1 cup Reggiano Parmesan shavings



Instructions

Soak mushrooms in a bowl of water so sand falls to bottom.

Cut mushrooms into thin slivers .Chop the parsley. Add both to a large mixing bowl.

In a small bowl, whisk together the oil, lemon juice & zest until smooth. Season with salt & pepper to taste.

Add the oil mixture and Parmesan cheese (reserving ¼ cup for the top of the salad) to the bowl and toss until all the ingredients are coated. Adjust seasoning. Pour the salad into a salad bowl and top with the remaining Parmesan shavings.

Salad should be made a few hours ahead so mushrooms can pickle and marinade.

Serve at room temperature.

CHEF'S TIP
Mushrooms create liquid so if the salad is a bit watery drain off some liquid and drizzle a little more olive oil before serving.

SERVES 4





EU (Metric)


Print Ingredients

2 packs of large button mushrooms, trimmed, cleaned and thinly sliced

1/2 cup chopped fresh flat-leaf Italian parsley

1/2 cup GOOD Italian extra-virgin olive oil

Juice and zest of 2 lemons

Lots of Coarse salt and freshly ground black pepper

1 cup Reggiano Parmesan shavings



Instructions

Soak mushrooms in a bowl of water so sand falls to bottom.

Cut mushrooms into thin slivers .Chop the parsley. Add both to a large mixing bowl.

In a small bowl, whisk together the oil, lemon juice & zest until smooth. Season with salt & pepper to taste.

Add the oil mixture and Parmesan cheese (reserving ¼ cup for the top of the salad) to the bowl and toss until all the ingredients are coated. Adjust seasoning. Pour the salad into a salad bowl and top with the remaining Parmesan shavings.

Salad should be made a few hours ahead so mushrooms can pickle and marinade.

Serve at room temperature.

CHEF'S TIP
Mushrooms create liquid so if the salad is a bit watery drain off some liquid and drizzle a little more olive oil before serving.

SERVES 4




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