Serves 4-6

• 7 tablespoons Extra Virgin Olive Oil, divided
• 1 pound mushrooms, delicate varieties such as cremini, oyster, or shiitake are best, wiped clean as sliced as thin as possible
• 2 tablespoons fresh lemon juice
• 8 ribs celery, shaved paper thin (use a mandolin if you have one)
• 1 cup shaved parmigiano reggiano cheese
• sea salt and freshly ground black pepper, to taste
• 1/4 cup chopped Italian flat-leaf parsley

SAUTE THE MUSHROOMS In a skillet, heat 3 Tbsp olive oil over MEDIUM HIGH heat. When the oil is hot, add the sliced mushrooms and saute until golden brown, 5-6 minutes. Season with a little salt and pepper and then set aside to cool.

TOSS THE SALAD In a large serving bowl, whisk the remaining 4 Tbsp olive oil with the lemon juice. Add a little salt and pepper and then taste. Add more oil or lemon juice as you like. Add the celery, cooled mushrooms, cheese, and parsley to the bowl and toss until combined. Season with sea salt and pepper and serve.