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Categories:Viewed: 43 - Published at: a year ago
Ingredients
- 12 large button mushrooms, wiped clean with a damp paper towel and stems trimmed
- 3 sprigs thyme
- 1 large garlic clove, lightly smashed
- Salt
- Olive oil, for cooking and dressing the mushrooms
- 1/2 lemon
- 1 1/2 tablespoons finely diced tomato
- 1 1/2 tablespoons slivered almonds, finely chopped
- 1 1/2 tablespoons grated pecorino Romano cheese
- Thin slices of toasted baguette, for serving
Method
- Arrange the mushrooms stem-side-down in a single layer in a saucepan. They should fit snugly. Use more than one pan if needed. Tuck the thyme and garlic between the mushrooms. Season with salt. Add enough olive oil to barely cover the mushrooms. Set the pan over medium heat and cook until bubbles rise to the surface, then reduce the heat to low and poach, uncovered, until tender, 20 to 30 minutes.
- Use a slotted spoon to remove the mushrooms to a cutting board. Let them cool. Reserve the oil. If there's mushroom liquid at the bottom of the pan, pour the oil into a container and save the mushroom liquid to dress the mushrooms.
- Very thinly slice the mushrooms (think carpaccio). On each of 4 salad plates, arrange the slices in overlapping rows to form a circle about 6 inches in diameter. Squeeze the lemon over the mushrooms, making sure to hit all of them - be generous! Season with salt if needed. Sprinkle the mushrooms with tomato and almonds. Dress with the mushroom liquid if there is any, or your best olive oil. Sprinkle with the cheese.
