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Paris Mushroom Salad with Lemon, Parsley, and Parmesan

kept bydweck
recipe bySerious Eats

1 1/2- to 2-ounce chunk of Parmigiano-Reggiano
1/2 cup flat leaf parsley
9 ounces button or cremini mushrooms, wiped clean
The zest of 1 lemon
Freshly cracked black pepper
1 tablespoon fresh lemon juice
1 teaspoon white wine vinegar
2 tablespoons extra virgin olive oil
Sea salt



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