Carpaccio di Funghi

Mushroom carpaccio is not your typical Thanksgiving side dish, which is why I am recommending it. Brightly flavored with parsley and lemon, it's the perfect counterpoint to all the rich foods that dominate our national holiday meal: those buttery mashed potatoes, that sweet, sweet potato casserole, the brussels sprouts with bacon (or in my case, pancetta), the roast turkey and stuffing. To say nothing of whipped cream-dolloped pumpkin pie.

Among the attributes of this recipe: it requires no cooking so it doesn't take up space on the stovetop or in the oven. The mushrooms are sliced paper-thin and seasoned with olive oil and lemon juice, plus a shower of gremolata (minced parsley, lemon zest, and garlic) and a scattering of shaved Parmigiano. The components can be prepped ahead of time, and it takes about 2 seconds to assemble.

In a perfect world (in my perfect world, anyway), the carpaccio would be made with fresh porcini mushrooms. But try finding those in the suburbs of northern Virginia. On the upside, button (white) and cremini (brown) mushrooms are always available and their mild flavor makes a great vehicle for the other zesty ingredients. Use your best olive oil and good Parmigaino-Reggiano cheese to really make this side dish shine.

CARPACCIO DI FUNGHI
Makes 4 to 6 servings

Ingredients
6 large button or cremini mushrooms, or a mix; 2 1/2 to 3 inches in diameter (sometimes called 'stuffers')
1 cup fresh flat-leaf parsley leaves
1 tablespoon finely grated lemon zest
1 large or 2 small garlic cloves, chopped
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon coarsely ground white pepper, plus more for garnish
3 tablespoons extra-virgin olive oil
2 tablespoons shaved Parmigiano-Reggiano cheese

Instructions
1. Gently wash and dry the mushrooms. Trim the bottom ends, leaving the stems intact. Cut the mushrooms vertically into very thin slices. Arrange them on a platter so they overlap slightly.

2. Put the parsley, lemon zest, and garlic cloves on a cutting board and chop them together to a fine mince (I use a mezzaluna). Transfer the mixture to a small bowl. In a separate bowl, combine the lemon juice, salt, and pepper. Gradually whisk in the oil until emulsified.

3. Drizzle the dressing over the mushrooms and sprinkle the parsley-garlic mixture on top. Scatter the shaved parmigiano over everything. Let the mushrooms sit at room temperature 15 to 30 minutes before serving (no longer or the mushrooms will begin to release liquid).