Photo: Mushroom and Pecorino Salad Recipe
Ingredients
- 1 pound white button mushrooms, thinly sliced
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 large celery stalks, thinly sliced crosswise
- 1/2 cup chopped fresh parsley leaves
- 1 cup (about 5-ounces) crumbled Pecorino Romano
Directions
Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.
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By uzahoneygrl
Fla
on November 03, 2011
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I tried this even tho I thought it was a strange combo, I don't like freash mushrooms so I cooked mine in butter. It wasn't too bad but needs something, maybe fresh bell peppers.
By sandijeff
on October 31, 2010
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I found it a bit bland, so added onions & roasted pinenuts. My husband loved it!
By moniquelenee
Seattle, WA
on October 24, 2010
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It might be due to the lack of really fresh ingredients, but I also found this recipe to be bland. So I added Lemon, Fresh Garlic, a Gala apple, and walnuts. I was a great success. I will however try this again when I can go to my local farmers markets ans get fresh local produce, as I know that realy effectsthe taste.
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