Yield: 1 servings
|Italian mushrooms; see * Note 1|
|1||Infused Oil For Grilling Vegetables & Fish; see * Note 2|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
* Note 1: The mushrooms used for this dish may be a bit hard to find. In Italy they use great big brown mushrooms and the flavor is heavenly. If you cannot get the large brown ones use large meadow mushrooms. * Note 2: See the "Infused Oil For Grilling Vegetables And Fish" recipe which is included in this collection.
The stems of the mushrooms are removed and reserved for another purpose.
The mushrooms are then basted with a bit of the infused oil. A bit of salt and pepper is added and then they are grilled on a hot steel grill or over charcoal. Be careful not to overcook them and don't bother to try this in a frying pan, because they will get mushy. Serve them as a first dish or a side vegetable dish.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-15-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.