Shiitake Mushrooms With Young Pecorino Cheese
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
67
Spice
51
Sweetness
46
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Whisk 5 teaspoons lemon juice and mustard in small bowl
2
Gradually whisk in 6 tablespoons olive oil
3
Stir in lemon peel slivers
4
Season dressing to taste with coarse salt and pepper
5
Preheat oven to 425°F
6
Spray rimmed baking sheet with nonstick spray
7
Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl
8
Transfer to prepared baking sheet
9
Sprinkle mushrooms with coarse salt and pepper
10
Roast 15 minutes
11
Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer
12
Pour half of dressing over hot mushrooms on sheet
13
Add garlic and toss to coat
14
Let cool on sheet
15
Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl
16
Let marinate at least 1 hour and up to 2 hours
17
Discard garlic clove
18
Serve mushrooms and cheese with toothpicks, if desired
19
Whisk 5 teaspoons lemon juice and mustard in small bowl
20
Gradually whisk in 6 tablespoons olive oil
21
Stir in lemon peel slivers
22
Season dressing to taste with coarse salt and pepper
23
Preheat oven to 425°F
24
Spray rimmed baking sheet with nonstick spray
25
Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl
26
Transfer to prepared baking sheet
27
Sprinkle mushrooms with coarse salt and pepper
28
Roast 15 minutes
29
Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer
30
Pour half of dressing over hot mushrooms on sheet
31
Add garlic and toss to coat
32
Let cool on sheet
33
Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl
34
Let marinate at least 1 hour and up to 2 hours
35
Discard garlic clove
36
Serve mushrooms and cheese with toothpicks, if desired