Grilled Mushroom Caps

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

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Use portobello or field mushrooms, although if you can find and afford them, fresh cèpes (porcini or any boletus) or matsutake would be by far the best.

The old tradition of “mushrooms under glass” is still worth noting: the mushrooms were served on toast with an herb butter sauce, and came to the table under a glass dome. When the dome was raised in front of the diners, the aroma was released all around the table. Not a bad touch, any time.