Shiitake Mushrooms with Young Pecorino Cheese

Shiitake Mushrooms with Young Pecorino Cheese
Photo by Nigel Cox


  • 1 pound fresh shiitake mushrooms
  • ¼ cup fresh Italian parsley leaves
  • 1 lemon
  • 6 ounces young pecorino cheese (pecorino fresco) or Monterey Jack cheese
  • 2 teaspoons Dijon mustard
  • Coarse kosher salt
  • 7 teaspoons fresh lemon juice
  • + 3 more ingredients
    • 1 clove garlic
    • 8 tablespoons extra-virgin olive oil
    • Nonstick vegetable oil spray

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 425°F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 teaspoons lemon ...

View full recipe at Epicurious


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