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Fresh mushroom and parsley salad Recipe

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This recipe for Fresh mushroom and parsley salad, by , is from The Family Camp Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Jocz
Added: Wednesday, September 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. large button mushrooms, trimmed, cleaned and thinly sliced
1/3 c. chopped fresh flat-leaf parsley (Italian)
1/4 c. olive oil
1/4 c. fresh lemon juice
kosher salt and freshly ground black pepper
2 oz. piece Parmesan (I do more)

Directions:
Directions:
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. Using a vegetable peeler, shave the Parmesan on top and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
6 min.

 

 

 

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