Yield: 4 servings.
1 large lemon
2 tablespoons minced shallot
¼ cup fresh flat-leaf parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh marjoram, chopped
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
8 ounces button mushrooms, cleaned, trimmed, and sliced ¼-inch thick
8 ounces cremini mushrooms, cleaned and sliced
4 ounces grated Parmesan cheese
(use a vegetable peeler for larger shards)
¼ cup toasted pine nuts
Finely grate lemon zest into a large serving bowl. Squeeze the juice into the serving bowl, and add shallot, parsley, thyme, marjoram, nutmeg, 1½ teaspoons salt, and black pepper to taste. Whisk in olive oil. Add mushrooms and toss to coat. Let salad marinate for 10 minutes.
Just before serving, toss mushrooms again, season with salt and pepper to taste, and garnish with Parmesan and pine nuts.
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
