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Rustic bread & mushroom salad
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| Artist: |
_ |
| Categories: |
Bakery, Pastry, Salads |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| slice | Country bread | | 1
| | Garlic clove, peel/halved | | 4
| tbsp | Extra-virgin olive oil | | 1/2
| lbs | Button mushrooms | | 2
| oz | Shiitake mushrooms | | 2
| oz | Pecorino romano cheese | | 1/2
| | Lemon, juice only | | | Salt & pepper to taste | | 1
| tbsp | Italian parsley, chopped | | | Extra-virgin olive oil |
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Procedures:
| 1 | Toast the bread under the broiler until light golden brown. | | 2 | Rub the bread with the cut sides of the garlic clove. | | 3 | Cut the bread into cubes. | | 4 | Place the bread in a shallow serving platter and drizzle with olive oil. | | 5 | Wipe the mushrooms clean with damp paper towels. | | 6 | Trim the stems. | | 7 | Thinly slice the mushrooms and place in a bowl. | | 8 | Slice the pecorino romano cheese into paper-thin shavings and add to the bowl. | | 9 | Season the mushrooms and cheese with 4 tablespoons of olive oil, lemon juice, salt and pepper to taste, and chopped parsley. | | 10 | Toss gently until the mushrooms soften slightly. | | 11 | Transfer the mushrooms to the platter and toss with the bread. | | 12 | Serve immediately. |
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