Grilled Mushrooms

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 (see page 105). 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.