Recipe

Mushroom Salad With Truffle Oil And Parmigiano-reggiano Recipe


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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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