Recipe - Rustic Bread And Mushroom Salad

4 sl Country bread
1 Garlic clove; peel/halved
4 tablespoon Extravirgin olive oil
One half pound Button mushrooms
2 ounce Shiitake mushrooms
2 ounce Pecorino romano cheese
One half Lemon; juice only
;salt & pepper to taste
1 tablespoon Italian parsley; chopped
Extravirgin olive oil

Toast the bread under the broiler until light golden brown. Rub the bread
with the cut sides of the garlic clove. Cut the bread into cubes. Place the
bread in a shallow serving platter and drizzle with olive oil.

Wipe the mushrooms clean with damp paper towels. Trim the stems. Thinly
slice the mushrooms and place in a bowl. Slice the Pecorino Romano cheese
into paperthin shavings and add to the bowl. Season the mushrooms and
cheese with 4 tablespoons of olive oil, lemon juice, salt and pepper to
taste, and chopped parsley. Toss gently until the mushrooms soften
slightly. Transfer the mushrooms to the platter and toss with the bread.
Serve immediately.

Source: "Verdura" by Viana La Place
Posted to MMRecipes Digest V4 #013, by Linda Place
placel@worldnet.att.net on Sun, 12 Jan 1997.