12 large unblemished mushrooms
1 cup sliced celery
1/4 cup minced onion
1/4 cup chopped sweet red pepper
Freshly ground black pepper
1 teaspoon vegetable oil
Juice of 1 large lemon
Salt to taste
Wipe the mushrooms with a damp paper towel. Cut off the coarsest part of the stem and cut mushrooms into very thin slices.
Toss them in a service bowl with the celery, onion and red pepper. Add black pepper.
Stir together the oil and lemon juice. Add salt to taste.
Pour over the salad and toss.
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