Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

Mushroom Salad with Truffle Oil and Parmigiano-Reggiano
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 ounce fresh Parmigiano-Reggiano cheese, shaved
  • 5 cups thinly sliced large button mushrooms (about 3/4 pound)
  • ½ teaspoon grated lemon rind
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 1 ¼ cups thinly sliced celery (about 4 stalks)
  • + 1 more ingredients
    • 1 teaspoon truffle oil or extravirgin olive oil

Combine oil, lemon rind, lemon juice, salt, and freshly ground pepper in a small bowl. Combine mushrooms and celery in a large bowl. Drizzle with oil mixture; toss gently to coat. Arrange 1 cup mushroom mixture on each of 6 plates; top each serving with about 2 teaspoons shaved cheese.

View full recipe at My Recipes

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