Roasted Mushrooms and Shaved Celery W/ Creamy Lemon Vinaigrette

• 1 lemon
• 12 cup olive oil
• 2 tablespoons mayonnaise
• 14 cup loosely packed fresh basil leaf (I just used 1 T dried basil)
• 2 teaspoons honey
• 1 lb quartered cremini mushroom, stems removed
• 3 tablespoons canola oil
• 2 -3 stalks white celery hearts, sliced 1/8 inch thick (about 1-1/2 cups)
• 2 tablespoons chopped celery leaves (may sub fresh parsley)

1. From the lemon, grate the peel and squeeze enough juice to measure 1/4 cup; set aside.
2. Process olive oil, Mayonnaise, basil, lemon juice, lemon peel and honey in blender or food processor until smooth.
3. Season, if desired, with salt and black pepper.
4. Turn into small bowl; cover and refrigerate at least 30 minutes.
5. Preheat oven to 375.
6. Toss mushrooms with canola oil in medium bowl.
7. Season, if desired, with salt and black pepper.
8. Roast mushrooms, stirring occasionally, 25 minutes or until golden.
9. Combine celery, celery leaves and 1/2 of the vinaigrette in large bowl.
10. Season, if desired, with salt and black pepper.
11. To serve, top celery mixture with mushrooms, then drizzle with remaining vinaigrette.
12. Serve room temperature.

lemon, olive oil, mayonnaise, basil, honey, cremini mushroom, canola oil, hearts, celery

Taken from www.food.com/recipe/roasted-mushrooms-and-shaved-celery-w-creamy-lemon-vinaigrette-432468 (may not work)