- Mandoline Slicer: For slicing vegetables and cheese thinly for a consistent texture.
- Chef's Knife: A versatile tool used for chopping, dicing, and mincing ingredents like mushrooms and pepperoni.
- Cutting Board: Provides a surface to safely chop and prepare your ingredients without damaging countertops.
- Non-Stick Skillet (Fry Pan): Ideal for sautéing the shiitake mushrooms, ensuring easy cooking and cleanup.
- Digital Meat Thermometer: To ensure that your cheese reaches a safe temperature when melting it with other ingredients.
- Wooden Spoon: Useful for stirring and mixing ingredients without scratching the non-stick surfaces of cookware.
- Cheese Grater (Medium Block): For grating cheese, which can enhance its melting and incorporation into the dish.
- Silicone Spatula: To stir or fold ingredients without damaging non-stick surfaces during preparation.
- Measuring Cups & Spoons Set: For accurately measuring ingredients to maintain recipe consistency.
- Cheese Slicer (Oscillating): To slice the young pecorino cheese thinly and evenly for consistent layering in the dish.
- Food Storage Containers: Useful for storing prepared food or individual portions of this recipe, keeping it fresh.
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
Nonstick vegetable oil spray
1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter
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 Italian parsley leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
AboutI create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.
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