Note: This may seem really discriminatory, but this grilled mushrooms recipe is superlative only when made with porcinis. Nothing against portobellos or shiitakes, it’s just that their type of earthiness is the wrong type of earthiness for this recipe. It’s sort of reassuring to know there’s a reason fresh porcinis are so darn pricy, and it’s that unparalleled flavor profile. So–and we say this only to save yourself disappointment–either pick up the real deal or do without.
Hands-on time: 5 minutes | Total time: 25 minutes
- 1 tsp flat leaf parsley (minced fresh)
- 1 tsp fresh thyme (minced)
- 1 tsp fresh rosemary (minced)
- 1 tsp fresh mint (minced)
- 2 cloves garlic cloves (minced)
- 13 cup extra-virgin olive oil (brushing)
- 1 lb porcini mushrooms (6 medium)
- Light a medium fire in a charcoal grill.
- In a small bowl, stir together the herbs, garlic, and 1/3 cup olive oil.
- Clean the mushrooms with a damp cloth. Cut them into ½-inch-thick slices and brush them lightly with olive oil. Grill for 3 minutes on each side, or until lightly browned. Transfer to a serving platter and brush with the herb-oil mixture. Serve at once.