July 29, 2017
Lunch, Salads, Vegetable Salad,
Dairy, Cheese, Parmesan, Fruit, Lemon, Vegetables, Mushrooms, Italian, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Summer, Gluten-Free, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Vegetarian, Make it from scratch, Spring, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"Nice mushroom salad that pairs really well with stews or roasts."
Gently wash and dry mushrooms. Trim the very bottom ends of the mushrooms, leaving the stems intact.
Cut the mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly.
Combine the parsley, lemon rind, and garlic in a bowl.
Combine the juice, salt and pepper in a bowl. Gradually add the oil to the juice mixture, stirring constantly with a whisk.
Drizzle the juice mixture evenly over the mushrooms; sprinkle with parsley mixture and cheese.
Let stand at room temperature for at least 15 minutes before serving.
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Kick start your day with one of these delicious fruit smoothies.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.