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 tinachoe_11380134
Mundeline, IL
on September 12, 2012
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I was initially skeptical after reading the reviews, but oh my goodness, on the first bite, the flavors just sang in my mouth! The cheese is the key ingredient in this dish. Also, you have to coat the celery and mushrooms well and make sure they are well seasoned. Such a nice change from our usual green salad. Will definitely make it again!
By tardislvr
Atlanta, GA
on July 18, 2012
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I agreed with everyone else about the blandness initially. However, this is an amazing salad with 2 small changes. First, Use baby portabellas instead of white button mushrooms. I am not a big mushroom fan, but this really makes a difference in my opinion. Second, Add about 1/4 cup of balsamic vinegar and the balsamic with the cheese and parsley, soaking into the mushroom. It really makes it stellar.
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.
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