Recipes

Shiitake Mushrooms with Young Pecorino Cheese

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Shiitake Mushrooms with Young Pecorino Cheese

Shiitake Mushrooms with Young Pecorino Cheese

amanda

Equipment

  • - 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.

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

Preheat oven to 425°F. 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.
3

Instruction 3

Pour half of dressing over hot mushrooms on sheet. Add garlic and toss to coat. Let cool on sheet.
4

Instruction 4

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.
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