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
- 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
Brush the sand off the mushrooms with a wet paper towel. 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.
Mushrooms create liquid so if the salad is a bit watery drain off some liquid and drizzle a little more olive oil before serving.