Paris Mushroom Salad with Lemon, Parsley, and Parmesan

Ingredients

• 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 ...

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