Paris Mushroom Salad With Lemon Parsley And Parmesan Recipes

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FRESH MUSHROOM AND PARSLEY SALAD



Fresh Mushroom and Parsley Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 6m

Yield 4 servings

Number Of Ingredients 7

1 pound large button mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2-ounce piece Parmesan
Serving suggestion: assorted French cheeses and Poilane Bakery-style breads.

Steps:

  • In a medium salad bowl, mix together the mushrooms and parsley.
  • In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
  • Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

PARIS MUSHROOM SALAD WITH LEMON, PARSLEY, AND PARMESAN RECIPE



Paris Mushroom Salad with Lemon, Parsley, and Parmesan Recipe image

This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.

Provided by Kerry Saretsky

Categories     Side Dish     Salads     Salad

Time 10m

Yield 4

Number Of Ingredients 9

1 1/2- to 2-ounce chunk of Parmigiano-Reggiano
1/2 cup flat leaf parsley
9 ounces button or cremini mushrooms, wiped clean
The zest of 1 lemon
Freshly cracked black pepper
1 tablespoon fresh lemon juice
1 teaspoon white wine vinegar
2 tablespoons extra virgin olive oil
Sea salt

Steps:

  • Fit your food processor with the thin slicer attachment. Push the Parmigiano-Reggiano through first, then the parsley, and then the mushrooms. Remove the slicing disc, and put a serving plate over the food processor bowl. Invert the bowl, so the mushroom salad comes out with the mushrooms on the bottom and the parmesan on top.
  • Zest the lemon over the salad and top with cracked black pepper to taste. In a small bowl, whisk together the lemon juice, vinegar, olive oil, and salt until emulsified. Drizzle over the salad and serve right away.

Nutrition Facts : Calories 123 kcal, Carbohydrate 5 g, Cholesterol 9 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 491 mg, Sugar 1 g, Fat 10 g, ServingSize serves 4, UnsaturatedFat 0 g

RAW MUSHROOM SALAD WITH PARMESAN



Raw Mushroom Salad With Parmesan image

From Hueys Kitchen. I saw him make this today and thought it to be a simple and refreshing salad. Allow 1 minute for cooking, massaging the salad.

Provided by ImPat

Categories     Vegetable

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

500 g button mushrooms (wiped clean and finely sliced)
1 fennel bulb (woody centre removed and finely sliced)
2 tablespoons parsley (chopped)
sea salt (to taste)
fresh ground black pepper (to taste)
2 teaspoons extra virgin olive oil (a splash was specified)
2 tablespoons parmesan cheese (grated or shaved)

Steps:

  • Toss the mushrooms, fennel and parsley with seasonings and then add the oil and lemon juice and massage gently in with your hands.
  • Serve the salad with parmesan sprinkled on top.

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