1 pound large mushrooms, trimmed, cleaned and thinly sliced
1/3 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
2 -ounce piece Parmesan
In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 14:00:082015-05-31 14:00:08Fresh Mushroom and Parsley Salad
3 spears asparagus, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/3 cup spring onions, chopped
1/2 cup grated Parmesan cheese
Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.
Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet. Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches). Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 13:58:392015-05-31 13:58:39Grilled Cheese Sandwich with Sauteed Mushrooms
Fresh Mushroom and Parsley Salad
Fresh Mushroom and Parsley Salad
In a medium salad bowl, mix together the mushrooms and parsley. In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste. Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.
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Spring Omelet
Spring Omelet
Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.
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Grilled Cheese Sandwich with Sauteed Mushrooms
Grilled Cheese Sandwich with Sauteed Mushrooms
Melt 2 tablespoons butter and olive oil in large skillet over medium-high heat. Add shallots and brown sugar and cook, stirring, until softened and beginning to brown, about 5 minutes. Add mushrooms and thyme and cook, stirring, until mushrooms are browned, about 7 minutes. Stir in sherry vinegar and cook an additional 1 minute. Season to taste with salt and pepper. Transfer mushroom mixture to plate and wipe out skillet. Spread 1 side of each slice of bread with remaining 4 tablespoons butter and flip bread slices over. Distribute cheese evenly over 8 slices bread. Divide mushroom mixture among 4 slices of cheese-topped bread, then, top with remaining 4 slices and press down gently with hands. (Butter should be on exterior of sandwiches). Cook sandwiches in 2 batches over medium heat until crisp and golden on both sides, pressing down with spatula, about 4 minutes per side. Transfer sandwiches to cutting board and let rest 3 minutes. Cut on the diagonal and serve immediately.
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