Portobello Mushroom Salad

Ingredients:

• 4 portobello mushroom caps, puréed and sliced ​​very thinly
• 4 celery stalks and their green tops, thinly sliced ​​at an angle
• A handful of parsley, leaves plucked from the stems
• 1 lemon
• 3 tbsp. l. olive oil
• Coarse salt and black pepper
• A couple of handfuls of shaved Parmesan

Preparation:

1. Place the mushrooms and celery on a platter and sprinkle with parsley leaves.
2. Squeeze lemon juice evenly over the salad, then drizzle the salad generously with extra virgin olive oil (approximately 3 tablespoons). Season with salt and pepper and toss with your fingertips. Sprinkle with shaved Parmesan.