Mushroom and Parmesan

Salad

This is a variation of a dish that was offered to me as an amuse-gueule at Lilette Restaurant in New Orleans. There, it was prepared with porcini mushrooms that had been shaved paper-thin on a mandoline. Because porcini not only cost forty dollars a pound, but also aren’t available fresh on Martha’s Vineyard, I came up with this poor man’s version, which I gladly gobble down on my own and serve to guests.

SERVES 4

1. INGREDIENTS
2. ½ pound baby bella (cremini) mushrooms, thinly sliced
3. ¼ cup freshly shaved Parmesan cheese
4. ⅛ teaspoon freshly grated lemon zest
5. 1 teaspoon freshly squeezed lemon juice
6. 1½ tablespoons extra-virgin olive oil
7. Salt and freshly ground black pepper to taste

Mound the thinly sliced mushrooms on a platter. Top them with the Parmesan and then scatter the lemon zest on top.

To make a vinaigrette, combine the lemon juice and olive oil in a small bowl and whisk to mix well. Drizzle the vinaigrette over the mushrooms and cheese. Season with salt and pepper and serve immediately.