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Fresh Mushroom and Parsley Salad

Fresh Mushroom and Parsley Salad

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.


Fresh Mushroom and Parsley Salad

1 pound mixed mushrooms, trimmed, cleaned and thinly sliced
⅓ cup chopped flat-leaf parsley
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
kosher salt and freshly ground black pepper
2-ounce block of Parmesan cheese

In a medium salad bowl, mix together the mushrooms and parsley.

In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper to taste.

Add the oil mixture to the salad bowl, and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top of the salad before serving.