Roasted Asparagus
Active: 5 Minutes
Total: 15 Minutes
Lemony Mushroom Salad
Active Time: 15 minutes Total Time: 15 minutes Serves: Serves 4
Gluten Free
Ingredients
- 1 pound medium button mushrooms (about 18)
- 1 cup grated Swiss or Gruyere cheese
- 1/4 cup chopped flat leaf parsley
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Use a damp paper towel to wipe the mushrooms clean. (Don’t rinse- they will absorb too much water.)
Trim the dirty ends of the stems. Then slice the caps as thin as you can. Place in a large bowl.
Grate the cheese. Wash then chop the parsley. Add both to the large bowl. Juice the lemons, measure, and add to a small bowl. Then add the oil, salt, and pepper (12 turns on pepper mill). Drizzle over the mushroom salad and toss well with tongs.
step by step
/01/
Start with about 18 medium button mushrooms.
/02/
Use a damp paper towel to wipe the mushrooms clean. (Don’t rinse- they will absorb too much water.)
/03/
Trim the dirty ends of the stems. Then slice the caps as thin as you can. Place in a large bowl. Make the vinaigrette.
/04/
Add the grated cheese, parsley and the vinaigrette. Toss well.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/lemony-mushroom-salad
