Ingredients
Instructions
- Preheat an oven to 375 degrees.
- Carefully remove the stems from the mushrooms.
- Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
- Heat 2 tbsps.
- of the olive oil in a heavy ovenproof skillet.
- Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
- Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
- While the mushrooms are roasting make the vinaigrette.
- In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
- Whisk together and leave at room temperature until the mushrooms are cooked.
- Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
- Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
- Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.