Grilled mushrooms

Grilled mushrooms

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

Italians are very fond of grilling wild mushrooms, especially the caps of ceps and slices of puffball. Don’t throw away the unused stems – use them for a duxelles. Large puffballs look like and taste like steak – ideal for vegetarians. Eat as a starter, or as a side dish for a grilled steak. In Tuscany, they would use nepitella, a wild mint, instead of the parsley and thyme.

Ingredients

Quantity Ingredient
4 young but large fresh cep caps
4 slices puffball, about 2 cm thick
4 tablespoons olive oil
1 tablespoon parsley, very finely chopped
1 teaspoon thyme leaves
1 large garlic clove, very finely chopped
1/2 lemon, juiced
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms well and slice. Preheat the grill – an overhead one – the barbecue, or a cast-iron griddle. Mix the oil, parsley, thyme, garlic and lemon juice, and brush this all over the mushroom caps and puffball slices. Grill for a minute or so on each side. Season with salt and pepper and serve immediately.
  2. You can also use parasol, Caesar’s mushrooms or chicken of the woods for this recipe.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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