Preheat grill or broiler. Drizzle
the portobello mushrooms
with extra-virgin olive oil. Place the mushrooms on the grill so that they are centered near the heat. Grill
until soft and nicely cooked, and barely charred, about 3 to 4 minutes per side. Sprinkle some lemon juice on the mushrooms after they have been charred and splash them with red wine vinegar.
In a mixing bowl, toss the pea sprouts
, olive oil, and remaining lemon juice, so that the sprouts are evenly coated in the liquid. Season, to taste, with salt and pepper, and divide among 4 plates. For a nice effect, stack the sprouts like little hay stacks.
Using a peeler, shave cheese
over and around salad. Using the mandolin, slice the domestic mushrooms in paper thin slices over and around the salad. Place the portobellos on each haystack and serve.