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Ingredients (makes 6 servings):
FOR THE DRESSING
- 1 Anchovy, rinsed of oil or salt,
deboned
if necessary
- 2 cloves garlic, smashed and
peeled
- Freshly squeezed juice of 2 lemons
- 10 tbsp Monini Extra Virgin olive
oil
- 2 tbsp freshly chopped Italian
parsley
- Salt and freshly ground black
pepper
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FOR THE MUSHROOMS
- 6 TO 12 large mushrooms, such
as portobello, cremini, oyster,
porcini, or or hen of the woods,
wiped clean and left whole
- 1/4 cup Monini Extra Virgin olive
oil
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Preparation
To make the dressing, blend the anchovy
and garlic into a paste in a food processor or
mortar. Transfer to a small bowl and stir in the
lemons juice, olive oil, parsley, and salt and
pepper to taste. Set aside to let the flavors
meld.
heat a grill or broiler, or preheat the oven to
475° F. Lightly brush the mushrooms with the
olive oil and sprinkle with salt. If using a grill,
place the mushrooms, cape side down, on the grate.
Grill 1 minute, then rotate 1/4 turn to create
X marks on the cap. Grill 2 more minutes, then
turn the mushrooms over and continue cooking until
tender. test by piercing the mushrooms with the
tip of a knife.
If using a broiler or the oven, place the mushrooms
cap side up, on a baking sheet. Broiled mushrooms
needs to be turned every 2 minutes; baked mushrooms
needs not to be turned at all.
When cooked, drizzle with the dressing (or just
extra virgin olive oil) and serve immediately.
or let cool to room tempertaure and serve.
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