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Mushroom Salad with Lemon, Thyme, and Parmigiano

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Serves 6 as a side dish

  • by Jennifer McLagan from Fine Cooking
    Issue 108

Make this delicious yet simple salad just before serving, since the longer the mushrooms marinate, the more liquid they’ll release. Pair with roast chicken or broiled steak.

  • 1 large lemon
  • 2 Tbs. minced shallot (about 1 small)
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. coarsely chopped fresh thyme
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1/3 cup plus 1 Tbs. extra-virgin olive oil
  • 1 lb. button mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
  • Scant 1/2 cup shaved Parmigiano-Reggiano (use a vegetable peeler)

Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice. In a large serving bowl, mix the zest and juice with the shallot, parsley, thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper. Whisk in the olive oil. Add the mushrooms and stir gently to coat. Let the salad marinate for 10 minutes.

Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the Parmigiano on top.

nutrition information (per serving):
Calories (kcal): 160; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2.5; Protein (g): 3; Monounsaturated Fat (g): 10; Carbohydrates (g): 4; Polyunsaturated Fat (g): 1.5; Sodium (mg): 300; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

This was a flavorful, fresh side dish that was very easy to whip together. I had it with herb grilled chicken and I thought it was a nice compliment. I will definitely make this again.

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