Mushroom Carpaccio With Gremolata & Shaved Parmigiano
July 29, 2017
Categories: 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
"Nice mushroom salad that pairs really well with stews or roasts."
- Serving Size: 1 (48.3 g)
- Calories 78
- Total Fat - 7.4 g
- Saturated Fat - 1.2 g
- Cholesterol - 1.3 mg
- Sodium - 120.9 mg
- Total Carbohydrate - 2.4 g
- Dietary Fiber - 0.6 g
- Sugars - 0.7 g
- Protein - 1.6 g
- Calcium - 38.9 mg
- Iron - 0.8 mg
- Vitamin C - 18.1 mg
- Thiamin - 0 mg
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.
Tips & Variations
No special items needed.