Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

Name: Mushroom Salad with Truffle Oil and Parmigiano-Reggiano
Yield: 6 servings
Ingredients: 1 teaspoon truffle oil or extravirgin olive oil; ½ teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 5 cups thinly sliced large button mushrooms (about 3/4 pound); 1 ¼ cups thinly sliced celery (about 4 stalks); 1 ounce fresh Parmigiano-Reggiano cheese, shaved

1 Rating
1 Review

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.

By Micol Negrin

Recipe by Cooking Light July 2006

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Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

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Mushroom Salad with Truffle Oil and Parmigiano-Reggiano

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Mushroom Salad with Truffle Oil and Parmigiano-Reggiano