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Raw mushroom salad with parmesan


  • Toss the mushrooms, fennel and parsley with seasonings, the oil and lemon juice, massaging in with your hands.
  • Then serve the salad with parmesan sprinkled on top.


  • 500 gm fresh button mushrooms, wiped clean & finely sliced
  • 1 fennel bulb, finely sliced
  • 2 tbsp chopped parsley
  • sea salt & freshly ground pepper
  • a splash of extra virgin olive oil
  • juice of ½ lemon
  • 2 tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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