"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fresh Mushroom Salad with Parmesan Shavings Recipe

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This recipe for Fresh Mushroom Salad with Parmesan Shavings, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Atwell
Added: Tuesday, November 13, 2007



3 tbsp. extra-virgin olive oil
1 plump fresh garlic clove, degermed and finely minced
2 tbs fresh flat-leaf parsley leaves (Italian parsley)
2 tbs. fresh basil leaves
2 tbsp. fresh tarragon leaves
1 tsp. fresh thyme leaves
Freshly ground white pepper to taste

1/4 c. freshly squeezed lemon juice
Sea salt to taste
8 oz. mushrooms, trimmed and cleaned
2 oz. Parmesan cheese, thinly shaved

Prepare the dressing: In a small bowl, combine the oil and
garlic. With scissors, snip the parsley, basil, tarragon, and
thyme leaves. Add to the dressing and stir to blend. Season
with pepper to taste. Set aside.

In a medium-size bowl, combine the lemon juice and salt,
and stir to dissolve. Thinly slice the mushrooms, and toss
them with the lemon juice. Pour the dressing over the
mushrooms, and toss to coat evenly. (The salad may be
prepared 2 to 3 hours in advance. cover securely and
refrigerate. Return to room temperature before serving.)

Sprinkle the salad with Parmesan shavings, and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This salad takes a little time to make, but all
the fresh herbs smell great. The bold flavor is well-worth it.




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