Mushroom Carpaccio With Gremolata And Shaved Parmigiano

• 3 large button mushrooms, about 2 1/2 to 3 inches in diameter (sometimes called "stuffers")
• 3 cremini mushrooms, about 2 1/2 to 3 inches in diameter
• 1 cup fresh flat-leaf parsley leaves, finely chopped
• 1 tablespoon grated lemon rind
• 2 garlic cloves, minced
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground white pepper, plus more for garnish
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons shaved Parmigiano-Reggiano cheese

1. Gently wash and dry mushrooms. Trim the very bottom ends of mushrooms, leaving stems intact. Cut mushrooms vertically into very thin slices; arrange on a platter so they overlap slightly. Combine parsley, rind, and garlic in a bowl. Combine juice, salt, and pepper in a bowl. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture evenly over mushrooms; sprinkle with parsley mixture and cheese. Let stand at room temperature for at least 15 minutes before serving.

button mushrooms, cremini mushrooms, parsley, lemon rind, garlic, lemon juice, kosher salt, white pepper, extravirgin olive oil, cheese

Taken from www.myrecipes.com/recipe/mushroom-carpaccio-gremolata-shaved-parmigiano (may not work)