THE SPANISH LOVE THEIR MUSHROOMS. IN BOLETUS SEASON THERE IS NOTHING BETTER THAN SOME GRILLED BOLETUS AND A GLASS OF RIOJA. ALTHOUGH SPAIN IS SUCH AN INDUSTRIALISED NATION, IT HOLDS A COMMUNAL BELIEF THAT SOME PARTS OF THE COUNTRY ARE STILL SUFFICIENTLY UNTOUCHED TO BRING FORTH A WILD CROP OF CHANTERELLES OR BOLETUS EVERY YEAR. IN TRUTH, MUCH OF THE AUTUMN CROP IS NOW TRUCKED IN FROM EASTERN EUROPE! THAT SAID, THERE ARE STILL SOME AMAZING QUANTITIES OF WILD MUSHROOMS HARVESTED ACROSS SPAIN. THERE IS EVEN A BAR IN SAN SEBASTIÁN WHOSE SPECIALITY IS FUNGI AND WHERE THEY COOK THEIR MUSHROOMS ON A GREAT FLAT GRILL. IF YOU DON’T HAVE ACCESS TO BOLETUS, PLEASE CONSIDER USING THE WONDERFUL KING BROWN MUSHROOMS AND COOKING THEM ON YOUR BARBECUE HOTPLATE.
Slice the mushrooms in half, then make three incisions in the stalks. Push a slice of garlic and some of the thyme leaves into each incision.
Heat a flat grill plate to very high. Place the mushrooms on the grill plate, cap side down. Drizzle with a little olive oil, season to taste and splash with a little sherry. Cover with a lid or foil and cook for 2 minutes, then turn, season again and cook for another 1½ minutes.
Drizzle with a little more olive oil and another splash of sherry and cook for a final 30 seconds. Place on a warm plate, scatter with the parsley and serve warm.
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