Eosinophilic Esophagitis Friendly Classic Mushroom Salad

Total time25 min

Prep time15 min

Cook time0 min

Eosinophilic Esophagitis Friendly Classic Mushroom Salad

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Ingredients

4 servings

1 lb cremini mushrooms, very thinly sliced
3 tbsp fresh lemon juice
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
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1 tsp dijon mustard
1 small garlic clove, finely grated
¼ tsp salt, plus more to taste
¼ tsp black pepper, freshly ground
3 tbsp extra-virgin olive oil
¼ cup fresh flat-leaf parsley, roughly chopped
1 oz parmesan, shaved with a vegetable peeler
Chef's tip
Use about half as much nutritional yeast. It adds a savory, cheesy flavor sprinkled on top or stirred into sauces and breading, but it won't melt.
¼ tsp red pepper flakes (optional)

Instructions

1
In a small bowl, whisk together the lemon juice, Dijon mustard, grated garlic, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
2
Place the sliced mushrooms in a large mixing bowl. Pour the dressing over the mushrooms and toss well to coat every slice.

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