Good morning here me will give you a recipe raw mushroom salad gremolata which is interesting The way preparing it is very not too difficult. You just need to be careful to get results from raw mushroom salad gremolata which has aroma and taste that able evoke our tastes.

So that the result of raw mushroom salad gremolata, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare raw mushroom salad gremolata delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings required for prepare

1. Take 1 Cup Walnuts (Optional: Boil walnuts to remove bitterness)
2. Use 1 Large Shallot Clove Chopped or Minced (garlic flavor)
3. Prepare 1/4-1/2 Teaspoon Tarragon (add to your flavor profile)
4. Prepare 3/4 Cup Olive Oil (add more lime juice to cut the Olive Oil)
5. Prepare 1/2 Cup Lime Juice
6. Use 1/2 Teaspoon Sea Salt
7. Prepare 1/2 Teaspoon Red Pepper Flakes
8. Prepare 1/4 Cayenne Pepper (optional
9. Prepare 2 Cups Cremini or White Mushrooms

Combine juice, salt, and pepper in a bowl. Trim ends but leave stems on. Cut mushrooms vertically into very thin slices. Sprinkle gremolata and then scatter the shaved Parmigiano on top.

How to cook Raw mushroom salad gremolata:

1. GREMOLATA 1 Cup of Walnuts (Optional: Boil walnuts to remove bitterness) 1 Large Shallot Clove Chopped or Minced (garlic flavor) ¼ to ½ Teaspoon Tarragon (add to your flavor profile) Blend ingredients in food processor. Taste the Gremolata. It tastes amazing by itself!
2. DRESSING FOR MUSHROOMS: ¾ Cup of Olive Oil (add more lime juice to cut the Olive Oil flavor, as needed - Olive Oil can go bitter if you used the wrong way so find a perfect balance for you) ½ Cup of Lime Juice ½ Teaspoon of Sea Salt ½ Teaspoon of Red Pepper Flakes ¼ Cayenne Pepper (optional)
3. Use Cremini or White Mushrooms with this recipe. Rinse the mushrooms and pat them dry. Add Gremolata and Dressing to Mushrooms. Mix dressing gradually in bowl with mushrooms.
4. Refrigerate dish for about for the 15-30 minutes.
5. Done and ready to serve!

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.

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