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Recipe
Mushroom Salad With Truffle Oil And Parmigiano-reggiano Recipe
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Mushroom Salad
Ingredients
1/2 tsp grated lemon rind
2 tbsps fresh lemon juice
1 oz fresh Parmigiano-Reggiano cheese, shaved
1 tsp truffle oil or extravirgin olive oil
5 c thinly sliced large button mushrooms (about 3/4 lb)
1/4 tsp salt
1 1/4 c thinly sliced celery (about 4 stalks)
1/4 tsp freshly ground black pepper
Directions
Step #1 Combine oil, salt, lemon rind, lemon juice, & freshly ground pepper in a small bowl.
Step #2 Combine mushrooms & celery In a large-ish bowl.
Step #3 Drizzle with oil mixture; toss carefully to coat.
Step #4 Arrange 1 c mushroom mixture on each of 6 plates; top each serving with about 2 tsps shaved cheese.
Enjoy the Mushroom Salad with Truffle Oil & Parmigiano-Reggiano recipe
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Viewing Mushroom Salad with Truffle Oil and Parmigiano-Reggiano Receipe
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