1/2 pound button or mixed mushrooms, stemmed and caps wiped with damp paper towels, thinly sliced
1 cup thinly sliced celery
1/4 cup minced fresh parsley
Grinding of black pepper, to taste
1/2 cup extra-virgin olive oil
1 teaspoon coarse sea salt
Shavings of Parmigiano-Reggiano cheese
Preparation - Directions
1. Place the mushrooms in a salad bowl with the celery, parsley and black pepper. Pour the olive oil over the mixture and toss.
2. Spoon the mushroom mixture onto a serving platter. Sprinkle the salt and cheese shavings over the top, and serve.