grilled portobello with shaved field mushrooms

1 Servings
4 larges Portobello mushrooms; stems removed
8 ounces Fresh pea sprouts (or other accessible
4 tablespoons Extra virgin olive oil
2 tablespoons Lemon juice
  Salt and pepper
½ pounds Cacio di Roma; or other semi-soft
  Sheep's milk cheese
Domestic mushrooms

Preheat grill or broiler. Place mushrooms on grill toward the heat. Grill until soft and nicely cooked and barely charred (about 3 to 4 minutes per side).

Toss pea sprouts, olive oil and lemon juice in a mixing bowl and evenly coat sprouts. Season with salt and pepper and divide among four plates in little hay stacks.

Using a peeler, shave cheese over and around salad. Using a mandoline or truffle slicer, slice the domestic mushrooms in paper thin slices over and around the salad. Place the portobellos on each haystack and serve.

Yield: 4 servings

Posted to EAT-L Digest 12 Aug 96 Date: Tue, 13 Aug 1996 06:13:05 EDT From: erika metzieder <100627.3022@...> NOTES : MOLTO MARIO SHOW #MB5629

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