I didn't think I was going to like this appetizer, since I don't usually go out of my way for mushrooms, and I'm wary of new cheeses. But wow, this is a refreshing change to your usual cheese & cracker app, and has a vibrant, delicious taste that is definitely a good way to start off a cocktail or dinner party.
- 7 tsp fresh lemon juice, divided
- 2 tsp Dijon mustard
- 8 Tbsp extra virgin olive oil, divided
- 1 lemon, peel cut into long thin slivers (yellow part only- avoid cutting into white pith)
- Coarse kosher salt
- Nonstick vegetable oil spray
- 1 lb fresh shiitake mushrooms, stemmed, cut into 1/2 inch wide slices or left whole if diameter is smaller than 1 and 1/2 inches
- 1 garlic clove, peeled and flattened
- 6 ounces of young pecorino cheese (pecorino fresco) or Monterey Jack for milder taste, cut into 1/2 inch cubes
- 1/4 cup fresh Italian parsley leaves
- Whisk 5 tsp lemon juice and the mustard in a small bowl. Gradually whisk in 6 Tbsp of olive oil. Stir in the lemon peel slivers. Season with coarse salt and pepper.
- Preheat oven to 425 degrees F. Spray rimmed baking sheet with nonstick spray. Toss mushrooms, remaining 2 tsp lemon juice, and 2 Tbsp oil in a large bowl. Transfer to the prepared baking sheet and sprinkle the mushrooms with salt & pepper. Roast for 15 min. Using a spatula, turn the mushrooms over and roast until soft and beginning to brown at edges, about 10 more min.
- Remove from oven and pour half of the lemon & mustard dressing over the hot mushrooms. Add the garlic clove and toss to coat. Let cool on the cooking sheet.
- Combine the mushrooms, cheese, parsley, and remaining dressing in a medium bowl. Let marinate at least 1 hr and up to 2 hours in the fridge.
- Discard the garlic clove and serve with toothpicks.