Celery stalks, portobello mushroom caps, and shaved pecorino make for a cool salad with plenty of crunch.

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Credit: Christopher Testani

Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
6
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This recipe originally appeared in our Fall 2021 issue. Get the magazine here.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Gently scrape gills from the mushrooms. Very thinly slice the mushrooms (be patient—the thinner the better here) and place in a large bowl. Add the celery and parsley. Toss gently with the lemon juice. Add the oil and season with salt and pepper; toss. To serve, add the pecorino and toss again gently.

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