Preheat a hot grill. Wipe the mushrooms clean with a damp cloth. Remove their stems and peel the caps. (Use the stalks and peelings in a stock or soup.)
Grill the mushrooms, tops down, until water exudes from the surface and fills the depression where the stalk joined the cap. Turn over and grill for a further minute. Remove, pat dry with kitchen paper and put in a glass or china serving dish.
Put the olive oil in a saucepan with 3 of the garlic cloves, the lemon juice and zest, the peppercorns, bay leaf and thyme, and heat gently for 5 minutes at a bare simmer. While still very hot, strain through a fine sieve over the mushrooms. Leave to cool. When cool, refrigerate overnight.
Just before serving, turn the mushrooms in the marinade, and scatter over the remaining garlic and the parsley. Voilà, les champignons aux aromatesi If you do not wish to serve them the next day, these will keep in the fridge for up to 4 days, but will then start to become rather slippery.
© 1998 Alastair Little. All rights reserved.