Name: Grilled parasol mushroom caps (Mariangela Fasoli, Pavia)
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and pepper; extra-virgin olive oil; 4 parasol mushrooms (not too big); 2 parsley sprigs; 2 garlic cloves

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

4 parasol mushrooms (not too big)
2 garlic cloves
2 parsley sprigs

Method

Cut off the mushroom stalks and clean the caps by rubbing them delicately with a soft cloth, then place the caps in a bowl.

Mince the garlic and parsley together, then transfer to a small bowl. Stir in a little oil, season with salt and pepper, then pour over the mushrooms.

Leave them to marinate for an hour, then drain the caps, reserving the marinade, and lay on a hot barbecue