Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Portobello mushrooms; stems removed |
| 8 ounces | Fresh pea sprouts (or other accessible |
| \N \N | Sprouts) |
| 4 tablespoons | Extra virgin olive oil |
| 2 tablespoons | Lemon juice |
| \N \N | Salt and pepper |
| ½ pounds | Cacio di Roma; or other semi-soft |
| \N \N | 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.
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