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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.

Cooking Light JULY 2006

  • Yield: 6 servings

Ingredients

  • 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

Preparation

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.

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
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Mushroom Salad with Truffle Oil and Parmigiano-Reggiano recipe

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