Mushroom Salad with Truffle Oil and Parmigiano-Reggiano
Mushroom Salad with Truffle Oil and Parmigiano-Reggiano is Head to the store and pick up lemon juice, extravirgin olive oil, lemon rind, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
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.