Mushroom Salad

 1 lb. mushrooms, thinly sliced

1/3 cup chopped parseley

1/4 cup olive oil

1/4 cup fresh lemon juice

1/2 tsp. dijon mustard

Kosher salt and freshly ground black pepper

 1 tsp. sesame seeds

 

In a medium salad bowl, mix together the mushrooms and parsley.
In a small bowl, whisk together the oil, the mustard, 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.  Add sesame seeds.
Serve--best after sitting about 1 hour, keeps well.

I love this salad because it is simple to make and highlights fresh mushrooms, but you don't need any exotic mushrooms to make it work--just plain old baby portobellos or even button mushrooms are what is required.