Shiitake Mushrooms with Young Pecorino Cheese

Ingredients

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

To Make This Appetizer Easy To Nibble, Serve The Cheese And Mushrooms With Toothpicks.

Epicurious

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