Paris Mushroom Salad with Lemon, Parsley, and Parmesan | Serious Eats : Recipes

Ingredients

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

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