4 sl Country bread
1 Garlic clove; peel/halved
4 tb Extra-virgin olive oil
1/2 lb Button mushrooms
2 oz Shiitake mushrooms
2 oz Pecorino romano cheese
1/2 Lemon; juice only
;salt & pepper to taste
1 tb Italian parsley; chopped
Extra-virgin olive oil
Toast the bread under the broiler until light golden brown. Rub the
bread with the cut sides of the garlic clove. Cut the bread into
cubes. Place the bread in a shallow serving platter and drizzle with
olive oil.
Wipe the mushrooms clean with damp paper towels. Trim the stems.
Thinly slice the mushrooms and place in a bowl. Slice the Pecorino
Romano cheese into paper-thin shavings and add to the bowl. Season
the mushrooms and cheese with 4 tablespoons of olive oil, lemon
juice, salt and pepper to taste, and chopped parsley. Toss gently
until the mushrooms soften slightly. Transfer the mushrooms to the
platter and toss with the bread. Serve immediately.
Yields
4 Servings
