This is excellent, elegant and very easy.
mushroon and Parmesan salad with black truffle
6-8 servings (I doubled for 12 and it was fine)
1 lb. medium mushroom caps, whiped clean and thinly sliced
1/4 lb. parmesan, cut into paper thin slices 1/2 inch square
1 black truffle, cut into thin slices (optional)
(I used truffle oil)
5 tbs. imported olive oil
3 tbs. fresh lemon juice
6-8 Bibb lettuce cups
2 tbs. minced Italian parsley.
Gently combine all but last 2 ingredients in large mixing bowl and marinate 1 hr. at room temperature. Just before serving, toss lightly,
spoon into lettuce cups and sprinkle with parsley.
mushroon and Parmesan salad with black truffle
6-8 servings (I doubled for 12 and it was fine)
1 lb. medium mushroom caps, whiped clean and thinly sliced
1/4 lb. parmesan, cut into paper thin slices 1/2 inch square
1 black truffle, cut into thin slices (optional)
(I used truffle oil)
5 tbs. imported olive oil
3 tbs. fresh lemon juice
6-8 Bibb lettuce cups
2 tbs. minced Italian parsley.
Gently combine all but last 2 ingredients in large mixing bowl and marinate 1 hr. at room temperature. Just before serving, toss lightly,
spoon into lettuce cups and sprinkle with parsley.