Shaved mushroom and pecorino salad

Indulge in the savory and earthy flavors of shaved mushrooms and tangy pecorino in this delectable salad. Perfect for a gourmet culinary experience.

Ingredients:

• 1360g medium white mushrooms, trimmed and quartered
• 3 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons plus 1 teaspoon pure olive oil
• Salt and freshly ground pepper
• 1 tablespoon soy sauce
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 2 tablespoons Marsala
• 2 teaspoons tomato paste
• 2 garlic cloves, minced
• 3 large shallots, thinly sliced
• 6 cups coarsely shredded romaine lettuce
• 2 cups coarsely shredded Boston lettuce
• 1/2 cup shredded Gouda cheese, aged Gouda or goat Gouda (30g)

Instructions:

1. Mix the sliced mushrooms with fresh lemon juice in a big bowl. Preheat the oven to 300°F. Heat a large skillet over medium-high heat, then melt the butter in 2 tablespoons of olive oil. Once the butter turns golden brown, add the mushrooms and season them with salt and pepper. Cover the skillet and cook for about 3 minutes until the mushrooms release their juices. Uncover and continue cooking, stirring occasionally, until the liquid evaporates, and the mushrooms turn deeply brown, for about 8 minutes. Stir in the soy sauce and cook for an additional 2 minutes. Transfer the cooked mushrooms to a baking sheet and keep warm in the preheated oven.
2. In a small bowl, combine extra-virgin olive oil, sherry vinegar, Marsala, tomato paste, and minced garlic. Season the vinaigrette with salt and pepper.
3. Use the remaining 1 teaspoon of olive oil in the skillet. Cook the shallots covered over medium heat until they are soft, about 3 minutes. Uncover and continue cooking until the shallots are lightly browned. Stir in the sherry vinaigrette and remove from heat.
4. In a bowl, mix the lettuces together. Add the cooked mushrooms and shallots and mix well. Divide the salad among 6 plates, sprinkle with cheese, and serve immediately.

Summary:

• Calories: 978 kcal
• Fat: 89 g
• Protein: 33 g
• Carbs: 23 g
• Potassium: 1632 mg
• Magnesium: 76 mg