Ingredients
7 large portobello mushroom caps, wiped clean with a damp cloth
4 stalks celery with leafy tops, very thinly sliced on bias
1 cup packed flat-leaf parsley leaves
Juice of 2 small lemons
¼ cup EVOO
Fine sea salt
Coarse black pepper
1 cup loosely packed shaved pecorino (use a vegetable peeler)
7 large portobello mushroom caps, wiped clean with a damp cloth
4 stalks celery with leafy tops, very thinly sliced on bias
1 cup packed flat-leaf parsley leaves
Juice of 2 small lemons
¼ cup EVOO
Fine sea salt
Coarse black pepper
1 cup loosely packed shaved pecorino (use a vegetable peeler)
Preparation
Step 1
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.
