| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | Portobello mushrooms, stems | |
| removed | ||
| 8 | oz | Fresh pea sprouts, or other |
| accessible | ||
| Sprouts), Sprouts | ||
| 4 | T | Extra virgin olive oil |
| 2 | T | Lemon juice |
| Salt and pepper | ||
| 1/2 | lb | Cacio di Roma, or other |
| semi-soft | ||
| Sheep's milk cheese | ||
| 4 | Domestic mushrooms |
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. 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@COMPUSERVE.COM> NOTES : MOLTO MARIO SHOW #MB5629
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