WITH WILD MUSHROOMS AVAILABLE IN THE FARMERS’ MARKETS, I RARELY USE CULTIVATED WHITE MUSHROOMS IN COOKING ANYMORE. THEY ARE SIMPLY TOO BLAND. BUT THEIR FIRMNESS AND SUBTLE FLAVOR ARE IDEALLY PAIRED WITH THE CRUNCH OF CELERY, A LEMONY DRESSING AND THE SALTY BITE OF GOOD PARMESAN. YOU CAN SUBSTITUTE FENNEL FOR CELERY OR USE THE TWO IN COMBINATION TO ADD TO THE FLAVOR PROFILE OF THIS REFRESHING AND UNUSUAL SALAD.
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