Mushroom, Lemon and Parsley Salad

Mushroom, Lemon and Parsley Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 4 Servings

This simple salad is full of texture, earthy flavor and bright lemony taste. Serve with a chilled glass of Chardonnay to balance the acidity of the lemon and a crisp French baguette.


  • 1 pound large button mushrooms, trimmed, cleaned and thinly sliced
  • 1/3 cup chopped fresh flat-leaf parsley, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2-ounce piece Parmesan


  1. Place the mushroom and the chopped parsley into a salad bowl and toss to combine.
  2. Place the oil and the lemon juice into a small bowl and whisk vigorously to blend. Season to taste with some salt and pepper, and continue to whisk until combined.
  3. Pour the lemon and oil mixture over the mushrooms and parsley, and gently toss to coat. Shave some Parmesan cheese with a vegetable peeler and place on top of the salad to garnish. Serve immediately.


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