Grilled portobello with shaved field mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Portobello mushrooms; stems removed |
| 8 | ounces | Fresh pea sprouts (or other accessible |
| Sprouts) | ||
| 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 | ||
| 4 | Domestic mushrooms | |
Directions
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