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.