Celery and Mushroom Salad with Shaved Parmigiano

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 pound mixed mushrooms, such as shiitake and oyster, stemmed and thickly sliced
• Salt and freshly ground pepper
• 2 tablespoons fresh lemon juice
• 3 cups thinly sliced celery (about 8 ribs)
• 1 cup Parmigiano-Reggiano shavings (about 3 ounces)

1. In a large skillet, heat 3 tablespoons of olive oil.
2. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until golden, 7 to 8 minutes.
3. Transfer to a plate and let cool slightly.
4. In a large bowl, whisk the remaining 3 tablespoons of olive oil with the lemon juice and season with salt and pepper.
5. Add the celery, mushrooms and cheese shavings and toss gently.
6. Serve right away.

extravirgin olive oil, mushrooms, salt, lemon juice, celery, shavings

Taken from www.foodandwine.com/recipes/celery-and-mushroom-salad-with-shaved-parmigiano (may not work)