Paris Mushroom Salad with Lemon, Parsley, and Parmesan


  • 1 ½- to 2-ounce chunk of Parmigiano-Reggiano
  • ½ cup flat leaf parsley
  • 9 ounces button or cremini mushrooms, wiped clean
  • The zest of 1 lemon
  • Freshly cracked black pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white wine vinegar
  • + 2 more ingredients
    • 2 tablespoons extra virgin olive oil
    • Sea salt

1 Fit your food processor with the thin slicer attachment. Push the Parmigiano-Reggiano through first, then the parsley, and then the mushrooms. Remove the slicing disc, and put a serving plate over the food processor bowl. Invert the bowl, so the mushroom salad comes out with the mushrooms ...

View full recipe at SpringPad


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