Clean the mushrooms and trim each stem even with the cap. Pat dry if needed.

Thinly slice the mushrooms with a mandolin or a sharp knife.

In a bowl, whisk together 3/4 cup Greek yogurt, 1/4 teaspoon minced garlic, 1 teaspoon minced ginger, juice of 1/2 lemon, 3 tablespoons chopped parsley, 5 tablespoons olive oil, and salt and pepper.

Place the sliced mushrooms in a large shallow bowl or on a plate.

Pour the yogurt mixture over the mushrooms and gently toss until the mushrooms are evenly coated.

Taste and adjust salt and pepper if desired.

Sprinkle 1/8 teaspoon finely snipped chives over the salad and serve immediately.