Mushrooms became common American cuisine in the late 1800s with entire cookbooks devoted to them. Inspired by the French who embraced mushrooms in their cooking, early American recipes describe them baked on toast in a cream sauce. Their dense texture allows mushrooms to serve as the “meat” in vegetarian dishes and whole portobello caps can replace hamburger patties. This salad recipe is a simple preparation showcasing portobello mushrooms and other quality ingredients.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 portobello mushroom caps, wiped clean and very thinly sliced
- 4 celery stalks and their green tops, thinly sliced on an angle
- Handful of flat-leaf parsley
- 1 lemon
- 3 Tbsp extra virgin olive oil
- Coarse salt, to taste
- Ground black pepper, to taste
- ½ cup shaved Parmigiano-Reggiano cheese
Directions
- Arrange mushrooms and celery on a platter, scattering parsley leaves on top.
- Squeeze the lemon juice evenly over platter and drizzle good amount of olive oil over top, about 3 tablespoons.
- Season with salt and pepper, tossing gently to combine.
- Sprinkle the shaved Parmigiano-Reggiano cheese over the salad.
- Serve.
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