1 pound white button mushrooms, thinly sliced
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 large celery stalks, thinly sliced crosswise
1/2 cup chopped fresh parsley leaves
1 cup (about 5-ounces) crumbled Pecorino Romano
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