Yield: 4 Servings
|4 slices||Country bread|
|1 \N||Garlic clove; peel/halved|
|4 tablespoons||Extra-virgin olive oil|
|½ pounds||Button mushrooms|
|2 ounces||Shiitake mushrooms|
|2 ounces||Pecorino romano cheese|
|½ \N||Lemon; juice only|
|\N \N||;salt & pepper to taste|
|1 tablespoon||Italian parsley; chopped|
|\N \N||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.
Source: "Verdura" by Viana La Place Posted to MM-Recipes Digest V4 #013, by Linda Place <placel@...> on Sun, 12 Jan 1997.