Mushroom Salad With Shaved Parmigiano |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cucina Simpatica Ingredients:
12 ounces fresh white mushrooms |
1/4 teaspoon kosher salt |
1/2-1 teaspoon fresh thyme leave |
4 -6 ounces parmigiano-reggiano cheese, wedge |
2 lemons |
6 -8 tablespoons virgin olive oil |
fresh cracked pepper |
Directions:
1. Wipe mushrooms clean; trim the stem ends and cut the mushrooms vertically into paper-thin slices.
2. Distribute half the mushrooms among 4-6 individual salad bowls; sprinkle with a pinch of salt each and the thyme.
3. With a vegetable peeler, shave a layer of Parmigiano-Reggiano over the mushrooms; repeat with the remaining mushrooms, salt, and cheese.
4. Cut 1 lemon into 4-6 wedges for garnish; squeeze the juice of the other lemon into a small bowl.
5. Drizzle 1 to 1 1/2 tablespoons olive oil over each salad, pour on the lemon juice, sprinkle with fresh cracked pepper, and serve with garnished lemon wedges.
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