Cook the Issue 2010: Mushroom Salad with Lemon, Tarragon, and Parmigianocomments (0) November 9th, 2010 in Gallery
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