Thinly sliced cremini mushrooms take on a bright, tangy marinade of fresh lemon juice, Dijon mustard, and grated garlic, softening into silky, flavorful ribbons as they rest. A steady stream of good olive oil whisked into the dressing gives it that emulsified, restaurant-style body, while a scatter of fresh parsley and a pinch of red pepper flakes add color and a little heat. It's a light, no-cook dish that comes together in minutes and tastes even better once the mushrooms have had a few minutes to soak up all that dressing. Simple, punchy, and satisfying, this one is a great fit for a vegan table and holds up well as a starter or a side alongside crusty bread. Serve it right away while the mushrooms are still cool and glossy from the marinade.
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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.
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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