recipes
Fresh local mushroom and parsley salad
Serves:
Ingredients
- 500g of Portobello mushrooms, trimmed, cleaned and thinly sliced
- Handful of chopped fresh flat-leaf parsley
- 2 tbsp of extra-virgin olive oil
- 2 tbsp of fresh lemon juice
- Kosher salt and freshly ground black pepper
- 100g Parmesan chunks
Method
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.
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