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savory mushroom and herb salad

Fresh Mushroom & Herb Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Asha Clare
  • Yield: 4 servings 1x


Units Scale
  • 1/2 lb of Cremini Mushrooms, stems removed, cleaned and thinly sliced
  • 1/2 lb of Button Mushrooms, stems removed, cleaned, and thinly sliced
  • 1/3 cup Fresh Parsley (alternatively, 1/4 cup Fresh Parsley and a 1/4 cup Fresh Basil or Chervil), chopped
  • 1/2 teaspoon Lemon Zest (If you’re using the zest and juice of an ingredient, always zest before juicing it)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 cup Lemon Juice, freshly squeezed
  • Flake Sea Salt, to taste
  • A few turns of freshly ground Black Pepper, to taste
  • 23 oz piece of Pecorino Romano, thinly shaved


  1. In a small bowl, whisk together the oil and lemon juice until combined.
  2. In a medium bowl, add the mushrooms, herbs, lemon zest, oil mixture, salt and pepper. Toss to combine.
  3. Using a vegetable peeler, shave thin pieces of Pecorino Romano over the salad and serve.


This salad can be stored in an airtight container for up to three days. The texture will become more the consistency of marinated mushrooms but the flavor will still be spot on.

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