Mushroom Carpaccio with Gremolata and Shaved Parmigiano

Name: Mushroom Carpaccio with Gremolata and Shaved Parmigiano
Total time: 15 min
Ingredients: 1 packed cup fresh flat-leaf parsley leaves; 1 large or 2 small cloves garlic, coarsely chopped; Finely grated zest of 2 lemons, plus 3 tablespoons freshly squeezed lemon juice; 1/4 teaspoon fine sea salt; 1/4 teaspoon coarsely ground white pepper, plus more for garnish; 3 tablespoons extra virgin olive oil; 6 large white button mushrooms, 2 1/2 to 3 inches in diameter, sometimes called “stuffers”; 6 large baby portobellas, 2 1/2 to 3 inches in diameter; Shavings of Parmigiano-Reggiano cheese

www.italymagazine.com

This salad goes beautifully with the hearty dishes of the season—roasts, stews, and braises. And it makes an excellent, light Thanksgiving side dish.

Keywords

Food & Drink
Piatto Unico
Contorno

View full recipe on www.italymagazine.com

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Cooking tools:

Cutting board
Chef's knife
Microplane
Mixing bowl
Whisk
Serving platter
Salad plate
Plastic wrap
Peeler

Ingredients

1 packed cup fresh flat-leaf parsley leaves
1 large or 2 small cloves garlic, coarsely chopped
Finely grated zest of 2 lemons, plus 3 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon coarsely ground white pepper, plus more for garnish
3 tablespoons extra virgin olive oil
6 large white button mushrooms, 2 1/2 to 3 inches in diameter, sometimes called “stuffers”
6 large baby portobellas, 2 1/2 to 3 inches in diameter
Shavings of Parmigiano-Reggiano cheese