Yield: 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|
|\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