Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

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.

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 53%
  • Fat: 3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 3.3g
  • Fiber: 1.1g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 195mg
  • Calcium: 68mg


  • 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


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

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

Add Note

Mushroom Salad with Truffle Oil and Parmigiano-Reggiano Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy