MUSHROOM CARPACCIO WITH PECORINO TOSCANO
The salads of shaved raw porcini mushrooms that are served throughout Italy are the inspiration here. A big squeeze of lemon and a scattering of herbaceous celery leaves contribute brightness. Speedy yet luxurious, it just may become your new party dish.
Provided by Kay Chun
Time 15m
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Slice mushrooms lengthwise as thinly as possible with slicer.
- Spread mushrooms out on a large platter and drizzle with lemon juice. Using a vegetable peeler, shave some of Pecorino Toscano over top. Drizzle with oil and sprinkle with celery leaves.
- Fontaleoni Vernaccia di San Gimignano '07
MUSHROOM CARPACCIO
Provided by Claire Robinson
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Using a mandoline slicer or very sharp knife, slice the mushrooms as thinly as possible and arrange them in a single layer on a large serving platter. Scatter the arugula evenly over the top.
- Just before serving, squeeze the juice of the lemon over the arugula and very lightly drizzle with some olive oil. Season with salt and pepper, to taste, and using a vegetable peeler, shave thin strips of Parmesan evenly over the top. Serve immediately.
MUSHROOM-PECORINO SALAD
Steps:
- Soak 1/4 cup thinly sliced red onion in cold water; set aside. Whisk 2 tablespoons white wine vinegar with 1 small minced garlic clove, 1 teaspoon dijon mustard and a pinch of sugar; gradually whisk in 1/4 cup olive oil. Toss with 1 pound thinly sliced white mushrooms and 1/2 cup chopped parsley. Drain the onion; add to the mushrooms along with 1/2 cup shaved pecorino. Season with salt and pepper and toss. Drizzle with olive oil and top with more cheese.
MUSHROOM SOUFFLE WITH PECORINO ROMANO
Make and share this Mushroom Souffle With Pecorino Romano recipe from Food.com.
Provided by ratherbeswimmin
Categories Asian
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Position oven rack in the center of oven; preheat oven to 400°.
- Generously butter an 8-inch souffle dish; sprinkle lightly with cheese, shaking the dish to coat evenly.
- Heat the oil in a large nonstick skillet over medium heat.
- Add in mushrooms; cook, stirring, until they begin to release their moisture.
- Increase heat to med-high; saute until the moisture evaporates, about 5 minutes.
- Stir in the parsley, rosemary, thyme, and garlic; saute for 1 minute.
- Add 1 teaspoon salt and a generous grinding of pepper; set aside to cool.
- Melt the butter in a small saucepan over low heat; add in flour; cook, stirring constantly, for 3 minutes.
- Gradually whisk in milk; bring to a boil, stirring constantly.
- Cook, stirring constantly, for 3 minutes; add in remaining 1 teaspoon salt and a grinding of pepper; remove from heat.
- In a big bowl, whisk the egg yolks until blended; whisk in a little of the white sauce to temper the eggs, then add the remaining sauce, whisking until blended.
- Add in mushrooms and cheese; stir.
- Add egg whites to a large bowl, then add in cream of tartar; beat slowly with an electric mixer until soft peaks form.
- Increase speed to high and beat until peaks are stiff and smooth.
- Using a rubber spatula, transfer about 1/3 of the egg whites to the mushroom sauce and gently fold in until blended.
- Add the remaining egg white to the sauce and gently fold in until blended; pour into prepared dish.
- Put the souffle in the oven and decrease temperature to 375°; bake until the souffle is puffed and golden, 30-35 minutes.
- If you like your souffle firm in the center, bake it for 5 minutes more; serve at once.
Nutrition Facts : Calories 269.8, Fat 20.6, SaturatedFat 9.3, Cholesterol 295.8, Sodium 995.6, Carbohydrate 9.9, Fiber 0.6, Sugar 1.3, Protein 11.8
SHIITAKE MUSHROOMS WITH YOUNG PECORINO CHEESE
Provided by Amelia Saltsman
Categories Mushroom Appetizer Roast Picnic Vegetarian Potluck Parsley Monterey Jack Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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 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.
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