Mushroom Salad With Shaved Parmigiano

Cucina Simpatica

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 12  ounces fresh white mushrooms
• 1⁄4 teaspoon kosher salt
• 1⁄2-1  teaspoon fresh thyme leave
• 4 -6  ounces parmigiano-reggiano cheese, wedge
• 2  lemons
• 6 -8  tablespoons  virgin olive oil
•  fresh cracked pepper

Directions

1. Wipe mushrooms clean; trim the stem ends and cut the mushrooms vertically into paper-thin slices.
2. Distribute half the mushrooms among 4-6 individual salad bowls; sprinkle with a pinch of salt each and the thyme.
3. With a vegetable peeler, shave a layer of Parmigiano-Reggiano over the mushrooms; repeat with the remaining mushrooms, salt, and cheese.
4. Cut 1 lemon into 4-6 wedges for garnish; squeeze the juice of the other lemon into a small bowl.
5. Drizzle 1 to 1 ½ tablespoons olive oil over each salad, pour on the lemon juice, sprinkle with fresh cracked pepper, and serve with garnished lemon wedges.