Mushroom and Pecorino Salad

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
450g button mushrooms, thinly sliced
60ml extra-virgin olive oil, plus 1 tbsp
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
4 large celery stalks, thinly sliced crosswise
20g chopped fresh parsley leaves
140g crumbled Pecorino Romano
Place the mushrooms in a medium bowl and toss with 60ml of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper.

Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley and serve.

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