Mushroom And Pecorino Salad Food

MUSHROOM CARPACCIO WITH PECORINO TOSCANO

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

OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE

Steps:

• Special equipment
• Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
• Pecorino salsa verde
• Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
• Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
• Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
• Mushrooms and assembly
• Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
• Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
• Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
• Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.

MUSHROOM AND PECORINO SALAD

Steps:

• Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.

PECORINO-CRUSTED CHICKEN WITH MUSHROOM SALAD

Steps:

• Toss the first 5 ingredients in a medium bowl. Season generously with salt and pepper to taste. Let it stand at room temperature, tossing often, until the mushrooms soften, about 20 to 30 minutes.
• Meanwhile, preheat the oven to 500 degrees. Line a rimmed baking sheet with foil; set a wire rack inside. Season the chicken with salt and pepper to suit your taste; place on the rack. Spread mayonnaise on the chicken and sprinkle with cheese.
• Bake for 5 minutes. Turn on the broiler. Broil until the chicken is cooked through and the cheese is golden brown, about 5 minutes. Serve with the mushroom salad.

PECORINO-CRUSTED CHICKEN WITH MUSHROOM SALAD

Steps:

• Toss first 5 ingredients in a medium bowl. Season generously with salt and pepper. Let stand at room temperature, tossing often, until mushrooms soften, 20-30 minutes.
• Meanwhile, preheat oven to 500°F. Line a rimmed baking sheet with foil; set a wire rack inside. Season chicken with salt and pepper; place on rack. Spread mayonnaise on chicken; sprinkle with cheese.
• Bake for 5 minutes. Turn on broiler. Broil until chicken is cooked through and cheese is golden brown, about 5 minutes. Serve with salad.