Celery stalks, portobello mushroom caps, and shaved pecorino make for a cool salad with plenty of crunch.
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.
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.