And then this past Saturday morning, fate and the Food Network intervened. I was enjoying not having much to do, with my usual Giada/Ina lineup in the background on the tv. Then one of Giada's recipes caught my attention- mushroom salad, simply dressed with a lemon dressing and Parmesan... that sounded familiar! I added mushrooms and lemons to my list and was off to Whole Foods.
So... thankfully I decided to buy two containers of mushrooms, because I "tested" this salad for my lunch and managed to polish off an entire one by myself. It's really that good (if you're the mushroom type, of course), and take approximately thirty seconds to prepare- put sliced mushrooms in a bowl; whisk lemon juice with olive oil; top with the dressing, parsley, grated Parmesan cheese, salt, and pepper. The mushrooms soak in the tangy dressing, and their flavor combines beautifully with the parsley and cheese. It's absurdly simple, but all of the components work together to produce something with a much more complicated taste.
Seriously- if you're in the "love mushrooms" camp like me, you will be SO happy to have this up your sleeve.
- 12 oz. large button mushrooms, trimmed, cleaned and thinly sliced
- Chopped fresh flat-leaf parsley, 2 Tablespoons
- Extra-virgin olive oil, 2 Tablespoons
- Fresh lemon juice, 2 Tablespoons
- Kosher salt and freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese
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. Add the Parmesan cheese and serve.