Roasted Mushrooms and Shaved Celery W Creamy Lemon Vinaigrette
Elevate your salad game with this Roasted Mushrooms and Shaved Celery with Creamy Lemon Vinaigrette recipe, a textural masterpiece that balances rich, earthy roasted cremini mushrooms with crisp ribbons of fresh celery. The dish comes alive with a zesty, velvety lemon vinaigrette made from mayonnaise, Dijon mustard, and a hint of honey, creating a perfect blend of bright, tangy, and savory notes. Finished with a sprinkle of fresh parsley, this stunning side or light main dish is as beautiful as it is delicious. Ready in just 35 minutes, it's the ideal option for an elegant yet effortless addition to your table. Perfect for weeknight dinners or impressing guests, this dish highlights simple ingredients transformed through bold flavors and thoughtful techniques.
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Recipe Information
Ingredients
- 500 g Cremini mushrooms
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 units Celery stalks
- 2 tbsp Fresh parsley
- 2 tbsp Mayonnaise
- 1 tbsp Dijon mustard
- 3 tbsp Lemon juice
- 1 tsp Honey
- 1 unit Garlic clove, minced
- 1 tbsp Water
Instructions
Preheat your oven to 400°F (200°C).
Clean the cremini mushrooms by wiping off any dirt with a damp paper towel. Trim the stems if necessary.
Place the mushrooms on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the mushrooms in the oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the mushrooms are roasting, prepare the celery. Use a vegetable peeler to shave the celery stalks into thin ribbons. Place the shaved celery into a bowl of ice water to keep it crisp.
Finely chop the fresh parsley and set it aside.
To make the creamy lemon vinaigrette, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, minced garlic, 1 tablespoon of water, and the remaining 1 tablespoon of olive oil in a small bowl. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Adjust the seasoning to taste.
Once the mushrooms are done roasting, allow them to cool slightly. Drain the shaved celery and pat it dry with a clean kitchen towel.
In a serving dish, combine the roasted mushrooms and shaved celery. Drizzle the creamy lemon vinaigrette over the top and toss gently to coat.
Sprinkle the chopped parsley over the salad as a garnish.
Serve immediately and enjoy this fresh and flavorful dish.
Nutrition Facts
Calories |
805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 19.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2796 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
