Mushroom Carpaccio With Gremolata & Shaved Parmigiano

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6
Servings
25m
Prep Time
0m
Cook Time
25m
Ready In

Recipe: #26897

July 29, 2017

Categories: Lunch, Salads, Vegetable Salad, more

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"Nice mushroom salad that pairs really well with stews or roasts."

Original recipe yields 6 servings
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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.
Tags : Lunch Salads Vegetable Salad

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