Grilled Wild Mushrooms with Parsley and Garlic Vinaigrette Recipe
Ingredients
| Balsamic vinegar | 3 Tablespoon | |
| Extra-virgin olive oil- 6 tablespoons | ||
| Talian flat-leaf parsley- 1 1/2 cups plus 2 tablespoons, chopped I | ||
| Lemon zest | 2 Tablespoon, grated | |
| Cloves garlic- 4, peeled, minced fine, and separated | ||
| Kosher salt | 1 To taste | |
| Freshly ground black pepper- a few grinds | ||
| Wild mushrooms, preferably chanterelle, portobello, or shiitake- 1 1/2 pounds, cleaned and stemmed | ||
Directions
GETTING READY
1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler
MAKING
2. In a small bowl, combine the vinegar, 3 tablespoons of the olive oil, 2 tablespoons of chopped parsley, lemon zest, anchovy, and 1 of the minced garlic cloves and mix properly, then season to taste with salt and black pepper, finally set the vinaigrette aside
3. Now combine the remaining 3 tablespoons of olive oil and the garlic and toss with the mushrooms, in the same bowl holding the vinaigrette mixture and season to taste with black pepper
4. On a grill, place the mushrooms an grill it for 2 to 3 minutes, until mushrooms turn golden in color, then turn the mushrooms over the other side and grill for about 1 to 2 minutes, til they are properly and equally cooked on both the sides
5. In a broiler, place the mushrooms and broil it about 4 inches of distance from the heat, once broiled, transfer the mushrooms to the bowl and toss with the 1 1/2 cups of parsley
6. On 4 plates, place the mushrooms and parsley equally on each plate, and
whisk the vinaigrette, also drizzle it over the mushrooms
7. Sprinkle a little black pepper over the plates
SERVING
8. Serve with a sauce of your choice or salads
1. Start by preparing a charcoal, wood, or gas grill or preheat the broiler
MAKING
2. In a small bowl, combine the vinegar, 3 tablespoons of the olive oil, 2 tablespoons of chopped parsley, lemon zest, anchovy, and 1 of the minced garlic cloves and mix properly, then season to taste with salt and black pepper, finally set the vinaigrette aside
3. Now combine the remaining 3 tablespoons of olive oil and the garlic and toss with the mushrooms, in the same bowl holding the vinaigrette mixture and season to taste with black pepper
4. On a grill, place the mushrooms an grill it for 2 to 3 minutes, until mushrooms turn golden in color, then turn the mushrooms over the other side and grill for about 1 to 2 minutes, til they are properly and equally cooked on both the sides
5. In a broiler, place the mushrooms and broil it about 4 inches of distance from the heat, once broiled, transfer the mushrooms to the bowl and toss with the 1 1/2 cups of parsley
6. On 4 plates, place the mushrooms and parsley equally on each plate, and
whisk the vinaigrette, also drizzle it over the mushrooms
7. Sprinkle a little black pepper over the plates
SERVING
8. Serve with a sauce of your choice or salads
Chef
