I met a woman recently who told me she was getting married for the fourth time. Can you imagine? I asked her what happened to her first husband, and she said he died after eating poisonous mushrooms. In a tragic twist of fate, her second husband also died after eating poisonous mushrooms. “What about your third husband,” I asked. She said he died of a broken neck. “A broken neck? How terrible!!” “Yes,” she said, “he wouldn’t eat the mushrooms.”
This is a wonderful salad made with nonpoisonous mushrooms. Of course, you have to love mushrooms, which we do. My husband is, after all, a fun guy. I used to have a device that would lead me to the best mushrooms, but it seems I’ve lost my morel compass, so now I just buy them at the grocery store. Use fresh, firm mushrooms, and slice them as thin as possible — use a mandoline if you have one.
- 6 large white or cremini mushrooms
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 small clove garlic, minced
- Pinch of crushed red pepper flakes
- Pinch of sugar
- Salt and pepper, to taste
- ⅓ cup finely grated Parmesan cheese
- Clean mushrooms, trim stem end, and thinly slice vertically (using a mandoline, if possible). Place mushrooms and parsley in a medium bowl. In a small bowl, whisk together lemon juice, olive oil, garlic, red pepper flakes, and sugar. Pour dressing over mushrooms and stir gently to combine. Season to taste with salt and pepper. Transfer to shallow serving bowl or plate, top with grated Parmesan, and serve immediately.
Ready for their parmesan topping
Dressed and ready to go