
Mushroom Carpaccio With Gremolata & Shaved Parmigiano
6
Servings
Servings
25m PT25M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #26897
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."
Original recipe yields 6 servings
Ingredients
Nutritional
- 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
Step 1
Gently wash and dry mushrooms. Trim the very bottom ends of the mushrooms, leaving the stems intact.
Step 2
Cut the mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly.
Step 3
Combine the parsley, lemon rind, and garlic in a bowl.
Step 4
Combine the juice, salt and pepper in a bowl. Gradually add the oil to the juice mixture, stirring constantly with a whisk.
Step 5
Drizzle the juice mixture evenly over the mushrooms; sprinkle with parsley mixture and cheese.
Step 6
Let stand at room temperature for at least 15 minutes before serving.
Tips & Variations
No special items needed.