Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Portobello mushrooms - stems removed (large)

  2. 8 oz 227g Fresh pea sprouts

  3. 4 tablespoons 60ml Extra-virgin olive oil

  4. 2 tablespoons 30ml Lemon juice Salt - to taste Freshly-ground black pepper - to taste

  5. 1/2 lb 227g / 8oz Cacio di Roma cheese

  6. 4 Domestic mushrooms

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 4 servings.


Send feedback