Mushroom Salad With Shaved Parmigiano

1. 1

   Wipe mushrooms clean; trim the stem ends and cut the mushrooms vertically into paper-thin slices.

2. 2

   Distribute half the mushrooms among 4-6 individual salad bowls; sprinkle with a pinch of salt each and the thyme.

3. 3

   With a vegetable peeler, shave a layer of Parmigiano-Reggiano over the mushrooms; repeat with the remaining mushrooms, salt, and cheese.

4. 4

   Cut 1 lemon into 4-6 wedges for garnish; squeeze the juice of the other lemon into a small bowl.

5. 5

   Drizzle 1 to 1 1/2 tablespoons olive oil over each salad, pour on the lemon juice, sprinkle with fresh cracked pepper, and serve with garnished lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.