Recipe courtesy of Rachael Ray
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

IDEAS YOU'LL LOVE

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Marinated and Grilled Portobello Mushrooms

Recipe courtesy of Curtis Aikens

Simple Salad Dressing

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli

Recipe courtesy of Katie Lee

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Simple Mushroom Risotto

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Mushroom Cream Sauce

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking