Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

Mushroom Salad with Truffle Oil and Parmigiano-Reggiano Recipe
The success of this dish depends on slicing or shaving the mushrooms, celery, and cheese as thinly as possible so that each bite will provide some flavor from all the ingredients.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 51
Caloriesfromfat 53 %
Fat 3 g
Satfat 1 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 3.3 g
Fiber 1.1 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 195 mg
Calcium 68 mg


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


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.

Micol Negrin,

Cooking Light

July 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note