Mushroom Salad with Lemon, Thyme, and Parmigiano

Mushroom Salad with Lemon, Thyme, and Parmigiano
Photo by Scott Phillips


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

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


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