Mixed Mushroom Salad (Insalata Di Funghi Misti)

• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh marjoram, chopped
• 1 teaspoon coarse sea salt
• fresh ground pepper
• 6 cups thinly sliced mushrooms, mix eg. crimini, enoki, oyster, shitake, button, portabello
• 1 lb arugula
• 8 ounces radicchio
• 3 ounces fat-free parmesan cheese, shaved

1. Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
2. Toss majority of the dressing with mushrooms in a large bowl, set aside.
3. Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.

lemon juice, fresh oregano, fresh marjoram, salt, fresh ground pepper, mushrooms, arugula, radicchio, parmesan cheese

Taken from www.food.com/recipe/mixed-mushroom-salad-insalata-di-funghi-misti-287152 (may not work)