Roasted Mushrooms And Shaved Celery W Creamy Lemon Vinaigrette Food

MUSHROOM AND CELERY-HEART SALAD WITH LEMON VINAIGRETTE

Steps:

• Cut away peel and pith of lemon, and separate 3 segments from the white membranes. Thinly slice those 3 segments widthwise, and set aside. Into a small bowl, squeeze 1 tablespoon of lemon juice from remaining sections. Season with salt and pepper. Slowly whisk in olive oil until combined; set vinaigrette aside.
• Divide greens between 2 salad plates.
• In a medium bowl, toss mushrooms, celery heart, and all but several teaspoons of the vinaigrette. Arrange half the mushroom mixture in the center of each plate of greens; scatter chopped lemon over. Drizzle greens with remaining vinaigrette, and serve immediately.

PERFECT ROASTED MUSHROOMS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
• Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

SHAVED MUSHROOM, CELERY, AND SESAME SALAD

Steps:

• To de-string the celery, make a small cut into the outer base end of the celery stalk, no more than ⅛-inch deep, and pull along the length of the stalk. If it's a wide stalk, repeat, working around the outer edge, until no more strings are released. Using a mandoline, cut the celery and mushrooms into paper-thin shavings. In a large bowl, combine the celery and mushrooms and toss with the lemon juice, vinegar, and ½ teaspoon kosher salt and let stand for 5 minutes.
• Meanwhile, stir together the tahini and about 2 tablespoons water in a small bowl until smooth. Don't fret if it looks dry and lumpy; just keep stirring. The consistency should be about that of whipped cream cheese; adjust as needed by adding a bit more water or a bit more tahini. Season with a pinch of kosher salt, then using the back of a spoon, smear the mixture over your serving platter or bowl or divide it among 4 salad plates.
• Add the olive oil and parsley to the mushrooms and gently toss to combine, then pile on top of the tahini. Sprinkle with a few pinches of flaky salt and a few grinds of black pepper.
• Serve immediately, making sure to scrape up the tahini smear along with the mushroom-celery salad. Eat within an hour or so, as the mushrooms start releasing liquid as the salad sits.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400°F.
• Preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds.
• Arrange the mushrooms in a shallow roasting pan.
• Mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper.
• Spoon a little garlic butter on to each mushroom.
• Lightly press the breadcrumbs on top.
• Roast in the oven for 10 minutes.