Chef Brooks Reitz’s salad couldn’t be simpler, so find the finest, freshest, most expertly sourced ingredients and dig out your mandoline to shave the mushrooms precision thin .Slideshow:More Mushroom Recipes
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup fresh lemon juice
2 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1 pound fresh white button mushrooms, very thinly sliced (preferably on a mandoline)
2 ounces pecorino cheese, shaved
How to Make It
In a small bowl, whisk the olive oil with the lemon juice, parsley, and red pepper. Season generously with salt and pepper.
Spread half of the mushrooms on a large platter. Drizzle with half of the dressing and sprinkle with half of the cheese. Repeat with the remaining mushrooms, dressing, and cheese. Drizzle with olive oil and serve.
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