Yield: 4 servings
Measure | Ingredient |
---|---|
4 larges | Portobello mushrooms; stems removed |
8 ounces | Fresh pea sprouts |
\N \N | (or other accessible sprouts) |
4 tablespoons | Extra-virgin olive oil |
2 tablespoons | Lemon juice |
\N \N | Salt; to taste |
\N \N | Freshly-ground black pepper; to taste |
½ pounds | Cacio di Roma cheese |
\N \N | (or other semi-soft sheep's milk cheese) |
4 \N | 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. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Grilled Portobello With Pea Sprouts, Cacio Di Roma And Shaved Field Mushrooms".
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5629 broadcast 02-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-09-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.