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| 4 gross | Portobello mushrooms; stems removed |
| 8 x ca. 30 g | Fresh pea sprouts |
| | (or other accessible sprouts) |
| 4 Esslöffel | olive oil extra virgin |
| 2 Esslöffel | lemon juice |
| | salt |
| | black pepper freshly ground |
| 1/2 x ca. 450 g | Cacio di Roma cheese |
| | (or other semi-soft sheep's milk cheese) |
| 4 | Domestic mushrooms |
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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. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Grilled Portobello With Pea Sprouts, Cacio Di Roma And Shaved Field Mushrooms".
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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