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.