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"This is my second order for your oregano and
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- Grilled Porcini Mushroom Caps
- (Porcini alla Griglia)
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Ingredients:
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- 1 and 1/2 pounds fresh Porcini mushrooms, or portabella mushrooms
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons chopped fresh flat leaf Italian parsley, combined with 1 small garlic clove, finely minced
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- Directions:
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- Preheat grill or an outdoor barbecue.
Remove stalks of mushrooms and dark gills and discard.
Clean mushrooms thoroughly with a damp towel.
Brush mushroom caps on both sides with olive oil and season generously with salt and pepper.
Place caps on hot grill and cook, turning them a few times and brushing them with olive oil, until they are tender, approximately 7 to 8 minutes.
Place caps on individual serving dishes, sprinkle them with parsley and garlic and drizzle with a bit more olive oil.
Serve hot. Makes 4 servings.
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