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Mushroom Salad with Lemon, Thyme, and Parmigiano recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Mushroom Salad with Lemon, Thyme, and Parmigiano

by Jennifer McLagan
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

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. Serves 6 as a side dish

Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients lemons shallots flat-leaf parsley more more
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
From Fine Cooking 108 , pp. 25
October 28, 2010

user reviews

Rate this Recipe
Star Star Star Star Star by twood, 1/15/2011This 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.