Wild Mushrooms with Percorino Cheese
While, Xan it is my GOAL to get you to like squash in some form, I thought - if you wanted a fall recipie, this'd be it.
Personally, while I do love mushrooms and particularly shitake, one of my favorite ingreedients in this recipie is lemon zest. The zest of citrus fruits I find to be a particularly great addition to any recipie that uses the fruits, especially in glazes.
Ingreedients:
- 7 teaspoons fresh lemon juice, divided
- 2 teaspoons Dijon mustard
- 8 tablespoons extra-virgin olive oil, divided
- 1 lemon, peel cut into long thin slivers (yellow part only)
- Coarse kosher salt to taste
- Nonstick vegetable oil spray
- 1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices
- 1 garlic clove, peeled, flattened
- 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes
- 1/4 cup fresh parsley leaves
Method:
- Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.
= Preheat oven to 425F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.
- Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.
- Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.
Personally, while I do love mushrooms and particularly shitake, one of my favorite ingreedients in this recipie is lemon zest. The zest of citrus fruits I find to be a particularly great addition to any recipie that uses the fruits, especially in glazes.
Ingreedients:
- 7 teaspoons fresh lemon juice, divided
- 2 teaspoons Dijon mustard
- 8 tablespoons extra-virgin olive oil, divided
- 1 lemon, peel cut into long thin slivers (yellow part only)
- Coarse kosher salt to taste
- Nonstick vegetable oil spray
- 1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices
- 1 garlic clove, peeled, flattened
- 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese, cut into 1/2-inch cubes
- 1/4 cup fresh parsley leaves
Method:
- Whisk 5 teaspoons lemon juice and mustard in small bowl. Gradually whisk in 6 tablespoons olive oil. Stir in lemon peel slivers. Season dressing to taste with coarse salt and pepper.
= Preheat oven to 425F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon juice, and 2 tablespoons oil in large bowl. Transfer to prepared baking sheet. Sprinkle mushrooms with coarse salt and pepper. Roast 15 minutes. Using spatula, turn mushrooms over and roast until soft and beginning to brown around edges, about 10 minutes longer.
- Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.
- Combine mushrooms, cheese, parsley, and remaining dressing in medium bowl. Let marinate at least 1 hour and up to 2 hours. Discard garlic clove. Serve mushrooms and cheese with toothpicks, if desired.