Name: Grilled Portobello with Shaved Field Mushrooms
Ingredients: 4 lg Portobello mushrooms; stems removed; 8 oz Fresh pea sprouts (or other accessible; Sprouts); 4 tb Extra virgin olive oil; 2 tb Lemon juice; Salt and pepper; 1/2 lb Cacio di Roma; or other semi-soft; Sheep's milk cheese; 4 Domestic mushrooms

Quite simply, it is a fact of history that the church of Christ has not experienced any major nationwide revival under the conditions of advanced modernity. On the other hand, modernity undercuts true dependence on God's sovereign awakening by fostering the notion that we can effect revival by human means. On the other hand, modernity makes many people satisfied with privatized, individualistic, and subjective experiences that are pale counterfeits of true revival.

Os Guinness

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

4	lg	Portobello mushrooms; stems removed
8	oz	Fresh pea sprouts (or other accessible
		Sprouts)
4	tb	Extra virgin olive oil
2	tb	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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“Give God what’s right — not what’s left.”