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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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