Lunch: Mushroom Carpaccio with Gremolata and Shaved Parmigiano Recipe | MyRecipes

Recipe by Domenica Marchetti This salad is the perfect antidote to the winter blues, and it pairs beautifully with foods of the season--roasts, stews, and braises. You could use a mandoline to slice the mushrooms, but a sharp knife will do.

This recipe includes superfoods such as:

Lemon

Health benefits of Mushroom Carpaccio with Gremolata and Shaved Parmigiano Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers")
3 cremini mushrooms, about 2 1/2 to 3 inches in diameter
1 cup fresh flat-leaf parsley leaves, finely chopped
1 tablespoon grated lemon rind
2 garlic cloves, minced
3 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground white pepper, plus more for garnish
3 tablespoons extra-virgin olive oil
2 tablespoons shaved Parmigiano-Reggiano cheese

Instructions

Gently wash and dry mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact. Cut mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly. Combine parsley, rind, and garlic in a bowl. Combine juice, salt, and pepper in a bowl. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture evenly over mushrooms; sprinkle with parsley mixture and cheese. Let stand at room temperature for at least 15 minutes before serving.

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