Wednesday, January 19, 2011

Mushroom 'Carpaccio'

I first had this salad at The Melting Pot years ago and I loved it so much that I naturally tried to copy it. It is very simple, using just the most basic and fresh ingredients that result in a burst of delicious flavors. If you are looking for a fast, different and delicious salad give this one a try. You can also serve on a bed of baby romaine lettuce.

12 oz button mushrooms, sliced thin
4 TBSP olive oil
4 TBSP lemon juice, fresh
2 TBSP fresh parsley, finely chopped
salt & pepper to taste
1/3 cup parmesan cheese, shaved

1. Add the lemon juice to a small bowl; whisk in the olive oil until emulsified. Add salt to taste
2. Cover the bottom of a salad plate with a layer of mushrooms
3. Add freshly ground pepper
4. Top with parmesan shavings
5. Sprinkle parsley over mushrooms
6. Drizzle with dressing

Servings 2


  1. A very easy and figure friendly dish :)

  2. Had mushrooms and pasta for lunch today as a light lunch. This looks better then what I had.