Simple Mushroom Salad

I recently ate a delicious, rustic Italian mushroom salad at my favorite restaurant, Riccardo Trattoria, in Chicago. Inspired by the delightful simplicity of the dish, I set out to recreate it at home. With only a handful of ingredients, and a pleasant renouncement of the stove, it makes for a perfect summer side.

Simple Mushroom Salad

1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
salt and freshly ground black pepper
1 lb. button mushrooms, cleaned, trimmed, and thinly sliced crosswise
heaping 1/4 cup parsley, chopped

In a large serving bowl, whisk together oil and lemon juice. Season with salt and pepper. Add mushrooms and parsley and stir to coat evenly. Taste, and season with more salt and pepper, if necessary.


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