We haven’t started growing mushrooms. But this salad features one of our popular herbs. Although a salad that contains mostly raw mushrooms may seem odd, this one is delicious: give it a try! Light and bright, it’s quick to toss together on a busy week night or lazy weekend. It pairs great with grilled or roasted meats.

Inspired by Giada De Laurentiis, Serious Eats

Serves 4


  • 2-ounce chunk of parmesan cheese
  • 1/2 cup flat leaf parsley
  • 9 ounces button or cremini mushrooms, wiped clean
  • The zest of 1 lemon
  • Freshly cracked black pepper
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • Sea salt


  1. Thinly slice mushrooms and place in a bowl with enough room to stir and mix.
  2. Use a peeler to flake parmesan on top of the mushrooms.
  3. Chop parsley and place in bowl on top of parmesan.
  4. Zest the lemon over the salad and top with cracked black pepper.
  5. In a small bowl, whisk together the lemon juice, olive oil, and salt until emulsified. Drizzle over the salad, and toss lightly.
  6. Serve right away,  or wait 10-15 minutes to give the mushrooms time for a quick marinate in the dressing.