Ingredients Jump to Instructions ↓

  1. 4 larges Portobello mushrooms; stems removed

  2. 8 ounces Fresh pea sprouts

  3. Sprouts)

  4. 4 tablespoons Extra virgin olive oil

  5. 2 tablespoons Lemon juice

  6. Salt and pepper

  7. pounds Cacio di Roma; or other semi-soft

  8. Sheep's milk cheese

  9. 4 Domestic mushrooms

Instructions Jump to Ingredients ↑

  1. 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).

  2. 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.

  3. 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.

  4. 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


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