Cook the Issue 2010: Mushroom Salad with Lemon, Tarragon, and Parmigiano - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Mushroom Salad with Lemon, Tarragon, and Parmigiano

By Pielove, member

November 9th, 2010

Well, I really liked this, but I was the only one-- ha, more for me.  The mushrooms and cheese were very satisfying and nicely complemented by the lemon and zest, plus the fresh herbs.  Continuing on my tarragon kick, I used that instead of the ubiquitous thyme and it was excellent-- it seemed almost like something one would have on a Russian appetizer buffet-- except I didn't have any ice cold vodka to go with, more's the pity.  

Recipe Used: Mushroom Salad with Lemon, Thyme, and Parmigiano


posted in: Gallery, Cook the issue 2010
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