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“Rachada” Mushroom Salad


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  • 1 pint of white or cremini mushrooms
  • 2 stalks of celery, sliced
  • A couple of handfuls of arugula
  • The juice of one lemon (about 2 tbsp)
  • 1 tbsp extra virgin olive oil
  • Fresh shaved Parmesan cheese (about a 1/4 cup)
  • Salt and pepper to taste


Adapted from


Step 1

Wipe mushrooms down with a damp cloth to remove any dirt. Cut off the tough end of the stem and thinly slice each mushroom.

Combine mushrooms, celery, and arugula in a large bowl and toss with the lemon juice and olive oil. Season with salt and pepper and top the salad off with some fresh shaved Parmesan cheese. Enjoy!

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