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This delicious salad illustrates the Tuscan flair for dishes with few ingredients, letting each ingredient deliver a lot of flavor. Porcini mushrooms are an autumn delicacy in Tuscany, and I ate my fair share when I visited, but you may substitute regular cremini (button) mushrooms instead.

Ingredients

• 2 cups thinly sliced mushrooms (porcini, cremini, or your choice)
• 1/2 cup chopped flat‐leaf Italian parsley
• 1 tablespoon extra‐virgin olive oil (or just enough to lightly coat vegetables)
• 1 teaspoon balsamic vinegar or sherry vinegar
• 1 garlic clove, minced
• 1 cup thinly sliced (not grated) Parmesan cheese or soy alternative, such as Soyco

Preparation

In a medium serving bowl, toss mushrooms, parsley, oil, vinegar, and garlic together. Add sliced Parmesan cheese and toss lightly. Serve immediately.

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Source: Gluten Free