Shiitake Mushrooms with Young Pecorino Cheese

Name: Shiitake Mushrooms with Young Pecorino Cheese
Yield: 6 Servings
Ingredients: 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

By Amelia SaltsmanPhotography by Nigel Cox

August 4, 2008

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Recipe notes