Paris Mushroom Salad with Lemon, Parsley, and Parmesan

Name: Paris Mushroom Salad with Lemon, Parsley, and Parmesan
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 255 grams button or cremini mushrooms, wiped clean; 2 Tbsps extra virgin olive oil; 118 milliliters flat leaf parsley; 1 Tbsp fresh lemon juice; 1 The zest of lemon; 43 grams Parmigiano-Reggiano; 4 servings Freshly cracked black pepper; 4 servings Sea salt; 1 teaspoon white wine vinegar

Paris Mushroom Salad with Lemon, Parsley, and Parmesan might be just the side dish you are searching for. This gluten free and primal recipe serves 4. One serving contains 122 calories, 6g of protein, and 10g of fat. A mixture of sea salt, extra virgin olive oil, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Fit your food processor with the thin slicer attachment. Push the Parmigiano-Reggiano through first, then the parsley, and then the mushrooms.

Ingredients you will need

Parmigiano Reggiano

Mushrooms

Parsley

Equipment you will use

Food Processor

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.

Ingredients you will need

Mushrooms

Parmesan

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Cracked Black Peppercorns