Roasted Mushrooms and Shaved Celery W/ Creamy Lemon Vinaigrette
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lemon
- 1⁄2 cup olive oil
- 2 tablespoons mayonnaise
- 1⁄4 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)
directions
- From the lemon, grate the peel and squeeze enough juice to measure 1/4 cup; set aside.
- Process olive oil, Mayonnaise, basil, lemon juice, lemon peel and honey in blender or food processor until smooth. Season, if desired, with salt and black pepper. Turn into small bowl; cover and refrigerate at least 30 minutes.
- Preheat oven to 375°. Toss mushrooms with canola oil in medium bowl. Season, if desired, with salt and black pepper. Roast mushrooms, stirring occasionally, 25 minutes or until golden.
- Combine celery, celery leaves and 1/2 of the vinaigrette in large bowl. Season, if desired, with salt and black pepper.
- To serve, top celery mixture with mushrooms, then drizzle with remaining vinaigrette. Serve room temperature.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri