Crunchy Mushroom Salad
What better way to welcome spring than to toss crunchy celery and peppery parsley with umami-rich sautéed mushrooms. I love using a mix of cremini and shiitake caps in this salad, but even white...
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Ingredients
- 2 Tbs. extra-virgin olive oil
- 1 clove garlic, halved lengthwise
- 1 lb. mushrooms (any kind), quartered
- 1 Tbs. fresh lemon juice
- ¼ tsp. kosher salt
- 4 stalks celery, very thinly sliced
- ¼ cup flat-leaf parsley leaves, chopped
- freshly ground black pepper, to taste
- 2 Tbs. chopped toasted walnuts
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