Mushroom Salad With Shaved Parmigiano

• 12 ounces fresh white mushrooms
• 14 teaspoon kosher salt
• 12-1 teaspoon fresh thyme leave
• 4 -6 ounces parmigiano-reggiano cheese, wedge
• 2 lemons
• 6 -8 tablespoons virgin olive oil
• fresh cracked pepper

1. Wipe mushrooms clean; trim the stem ends and cut the mushrooms vertically into paper-thin slices.
2. Distribute half the mushrooms among 4-6 individual salad bowls; sprinkle with a pinch of salt each and the thyme.
3. With a vegetable peeler, shave a layer of Parmigiano-Reggiano over the mushrooms; repeat with the remaining mushrooms, salt, and cheese.
4. Cut 1 lemon into 4-6 wedges for garnish; squeeze the juice of the other lemon into a small bowl.
5. Drizzle 1 to 1 1/2 tablespoons olive oil over each salad, pour on the lemon juice, sprinkle with fresh cracked pepper, and serve with garnished lemon wedges.

white mushrooms, kosher salt, thyme, cheese, lemons, virgin olive oil, fresh cracked pepper

Taken from www.food.com/recipe/mushroom-salad-with-shaved-parmigiano-290311 (may not work)