| 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
A Message from our Provider:
“Suffering from truth decay? Brush up on your Bible.”