Grilled Portobello Mushrooms With Pea Sprouts

Recipe Ingredients

4 cups	948ml	Portobello mushrooms - stems removed (large)
4 tablespoons	60ml	Extra-virgin olive oil - plus
		Extra for drizzling
2 tablespoons	30ml	Lemon juice
1/4 cup	59ml	Red wine vinegar
1/2 lb	227g / 8oz	Fresh pea sprouts
		= (or other accessible sprouts)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Cacio di Roma
		= (or other semi-soft sheep's milk cheese)
4		Domestic mushrooms

Recipe Instructions

Special Equipment: Truffle slicer or small mandolin

Preheat grill or broiler. Drizzle the portobello mushrooms with extra-virgin olive oil. Place the mushrooms on the grill so that they are centered near the heat. Grill until soft and nicely cooked, and barely charred, about 3 to 4 minutes per side. Sprinkle some lemon juice on the mushrooms after they have been charred and splash them with red wine vinegar.

In a mixing bowl, toss the pea sprouts, olive oil, and remaining lemon juice, so that the sprouts are evenly coated in the liquid. Season, to taste, with salt and pepper, and divide among 4 plates. For a nice effect, stack the sprouts like little hay stacks.

Using a peeler, shave cheese over and around salad. Using the mandolin, 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.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F34) - from the TV FOOD NETWORK

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