| 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
A Message from our Provider:
“Give God what’s right — not what’s left.”