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Shiitake Mushrooms with Young Pecorino Cheese

Shiitake Mushrooms with Young Pecorino Cheese Recipe

  • 7 teaspoons fresh lemon juice, divided
  • 2 teaspoons Dijon mustard
  • 8 teaspoons 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
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