Mark Strausman's Grilled Mushrooms

1. 1

   Preheat the grill.

2. 2

   Mash the anchovy or anchovy paste with the garlic in a mortar.

3. 3

   Blend in the lemon juice and olive oil.

4. 4

   Season to taste with salt and pepper, and set aside.

5. 5

   Wipe any soil from the mushrooms with a damp paper towel.

6. 6

   Remove stems from the mushrooms, and discard or set aside for another use, like making stock.

7. 7

   (It is not necessary to do this with oyster mushrooms.)

8. 8

   Brush the caps with the vegetable oil, and sprinkle with salt and pepper.

9. 9

   Place the caps on the grill, top side down, and grill for a minute or two.

10. 10

    Give each cap a quarter turn to set crisscross grill marks, and continue grilling another minute.

11. 11

    Turn the caps over, and grill another minute or two, until a knife can easily pierce the cap.

12. 12

    Remove the mushrooms from the grill, and arrange them on a plate.

13. 13

    Beat the dressing to reblend it, and sprinkle it over the warm mushrooms.

14. 14

    Scatter the parsley on top, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.