Mushroom Salad with Truffle Oil and Parmigiano-Reggiano - Gluten Free Recipes
Mushroom Salad with Truffle Oil and Parmigiano-Reggiano is Head to the store and pick up lemon juice, extravirgin olive oil, lemon rind, and a few other things
Ingredients
- 0 teaspoons freshly ground black pepper
- 340 grams cups thinly sliced large button mushrooms (about
- 296 milliliters thinly sliced celery (about 4 stalks)
- 1 teaspoon truffle oil or extravirgin olive oil
- 2 Tbsps fresh lemon juice
- 1 teaspoons grated lemon rind
- 28 grams fresh Parmigiano-Reggiano cheese, shaved
- 0 teaspoons salt
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