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Celery and Mushroom Salad with Shaved Parmigiano
© Lucy Schaeffer

Celery and Mushroom Salad with Shaved Parmigiano

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Chef Way Lidia Bastianich prepares this salad with abalone mushroom—a hard-to-find variety of oyster mushroom—and artichokes.

Easy Way Exchange the abalone mushrooms for wild mushrooms, and leave out the time-consuming artichokes.

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 1 pound mixed mushrooms, such as shiitake and oyster, stemmed and thickly sliced
  3. Salt and freshly ground pepper
  4. 2 tablespoons fresh lemon juice
  5. 3 cups thinly sliced celery (about 8 ribs)
  6. 1 cup Parmigiano-Reggiano shavings (about 3 ounces)
  1. In a large skillet, heat 3 tablespoons of olive oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until golden, 7 to 8 minutes. Transfer to a plate and let cool slightly.
  2. In a large bowl, whisk the remaining 3 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the celery, mushrooms and cheese shavings and toss gently. Serve right away.