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Mushroom Carpaccio With Gremolata & Shaved Parmigiano

Here's how you make Mushroom Carpaccio With Gremolata & Shaved Parmigiano
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  • Servings: 6
  • Prep: 25m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 button mushrooms (large mushrooms, about 2 1/2 to 3 inches in diameter, look for ones you would "stuff")
  • 3 cremini mushrooms (about 2 1/2 to 3 inches in diameter)
  • 1 cup parsley (fresh flat leaf leaves, finely chopped)
  • 1 tablespoon grated lemon rind
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarsely ground white pepper, plus more for garnish
  • 3 tablespoons olive oil (extra-virgin)
  • 2 tablespoons Parmigiano-Reggiano cheese, shaved
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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