- 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.
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