Funghi alla Griglia

Name: Funghi alla Griglia (Grilled Mushrooms)
Cuisine: Italian
Ingredients: 12 large flat mushrooms (or ceps or porcini if you can afford or pick); 2 tbsp Gremolata; salt and pepper; top-quality olive oil

Grilled Mushrooms

Preparation info

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

This recipe works particularly well with over-mature mushrooms that have flattened out and have rather black gills. Their flavour is superb.

Ingredients

12 large flat mushrooms (or ceps or porcini if you can afford or pick)
2 tbsp Gremolata
top-quality olive oil

Europe
Italy
Side dish
Gluten-free
Mediterranean
Vegan

Method

Heat a barbecue or ridged grill pan.

Remove the stalks from the mushrooms, and in the case of the flats, peel the caps; simply wipe ceps with a damp cloth. Stems from flats are useful in stocks; stems from ceps should be cut lengthways and grilled along with the caps.

Grill the caps top side down until water collects in the hole where the stalk was. This will take 8–10 minutes.