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