• 1 pound 230 g white button mushrooms
• 2 tsp lemon juice
• 1 cup plain toasted croutons

For the dressing

• ¼ cup extra virgin Greek olive oil
• 1 tsp sherry vinegar
• 1 tsp Dijon mustard
• 1 small garlic clove minced (about ½ tsp)
• ½ tsp dried basil
• ½ tsp dried marjoram
• ½ tsp dried thyme
• Greek sea salt and freshly ground black pepper to taste

For the garnish

• 2 Tbsp ground salted roasted cashews or hazelnuts
• 2 Tbsp fresh parsley