Categories: Italian, Mushrooms, Salad

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.

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