Mushroom Salad with Lemon, Thyme, and Parmigiano

Ingredients

• Pinch freshly grated nutmeg
• 1 Tbs. coarsely chopped fresh thyme
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. minced shallot (about 1 small)
• 1 large lemon
• Kosher salt and freshly ground black pepper
• 1 lb. button mushrooms, cleaned, trimmed, and sliced ¼ inch thick
• + 2 more ingredients
• • Scant ½ cup shaved Parmigiano-Reggiano (use a vegetable peeler)
  • ¹/₃ cup plus 1 Tbs. extra-virgin olive oil

Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinat...

View full recipe at Fine Cooking