From Cooking Light Magazine, July 2006.
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.
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