Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Name: Mushroom Carpaccio with Gremolata and Shaved Parmigiano
Total time: 35 min
Yield: Serves 6 (serving size: about 1/2 cup)
Ingredients: 3 large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers"); 3 cremini mushrooms, about 2 1/2 to 3 inches in diameter; 1 cup fresh flat-leaf parsley leaves, finely chopped; 1 tablespoon grated lemon rind; 2 garlic cloves, minced; 3 tablespoons fresh lemon juice; ¼ teaspoon kosher salt; ¼ teaspoon coarsely ground white pepper, plus more for garnish; 3 tablespoons extra-virgin olive oil; 2 tablespoons shaved Parmigiano-Reggiano cheese

2 Ratings
2 Reviews

This salad is the perfect antidote to the winter blues, and it pairs beautifully with foods of the season--roasts, stews, and braises. You could use a mandoline to slice the mushrooms, but a sharp knife will do.

By Domenica Marchetti

Recipe by Cooking Light December 2015

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:

20 mins

total:

35 mins

Yield:

Serves 6 (serving size: about 1/2 cup)

Nutrition Info

Directions

Step 1
Gently wash and dry mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact. Cut mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly. Combine parsley, rind, and garlic in a bowl. Combine juice, salt, and pepper in a bowl. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture evenly over mushrooms; sprinkle with parsley mixture and cheese. Let stand at room temperature for at least 15 minutes before serving.

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Nutrition Facts

Per Serving:

85 calories; fat 7.5g; saturated fat 1.3g; mono fat 5.1g; poly fat 0.8g; protein 2g; carbohydrates 4g; fiber 1g; cholesterol 1mg; iron 1mg; sodium 116mg; calcium 38mg.

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Christine

03/31/2017

Fantastic, pairs well with just about any main. Used my food processor to get paper thin slices! The crowd loved it.

Camillka

12/20/2015

This is such an easy and elegant recipe. Flavors are divine. I have made it 3 times by using a mandolin for the mushrooms as well as by hand. No preference. Of all the side dishes at our dinner parties, this one went the fastest.

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