Rustic bread & mushroom salad

Yield: 4 Servings

Measure Ingredient
4 slices Country bread
1 Garlic clove; peel/halved
4 tablespoons Extra-virgin olive oil
½ pounds Button mushrooms
2 ounces Shiitake mushrooms
2 ounces Pecorino romano cheese
½ Lemon; juice only
;salt & pepper to taste
1 tablespoon Italian parsley; chopped
Extra-virgin olive oil

Toast the bread under the broiler until light golden brown. Rub the bread with the cut sides of the garlic clove. Cut the bread into cubes. Place the bread in a shallow serving platter and drizzle with olive oil.

Wipe the mushrooms clean with damp paper towels. Trim the stems.

Thinly slice the mushrooms and place in a bowl. Slice the Pecorino Romano cheese into paper-thin shavings and add to the bowl. Season the mushrooms and cheese with 4 tablespoons of olive oil, lemon juice, salt and pepper to taste, and chopped parsley. Toss gently until the mushrooms soften slightly. Transfer the mushrooms to the platter and toss with the bread. Serve immediately.

Source: "Verdura" by Viana La Place

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