- Finely grate 1 tsp. zest from the lemon and then squeeze 2 Tbs. of juice.
- In a large serving bowl, mix the zest and juice with the minced shallot, chopped parsley, chopped thyme, nutmeg, 1-1/2 tsp. salt, and a few grinds of pepper.
- Whisk in the olive oil, add the mushrooms and stir gently to coat, let the salad marinate for 10 minutes.
- Just before serving, stir the mushrooms again, season to taste with salt and pepper, and scatter the grated Parmesan on top.
- Serve immediately.