Celery and Mushroom Salad

One of my favorite things to do in Italy is forage for mushrooms with the locals who know where the best are lurking. And even though I cannot get the same mushrooms at home, delicate types like oyster mushrooms are perfect for this popular celery and mushroom salad.


  • 4 celery ribs, sliced paper-thin
  • 1/2 pound oyster mushroom, stems trimmed,
  • thinly sliced
  • 1 Juice oflarge lemon or lime
  • Extra-virgin olive oil
  • Coarse sea salt
  • Freshly ground black pepper
  • Asiago cheese, shaved


  1. Gently toss the celery and mushrooms in a bowl; add the lemon juice and olive oil. Toss again. Add salt and pepper to taste.
  2. Transfer the salad to a platter, and sprinkle the shavings of cheese over the top.
  3. Serve at room temperature.
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