Funghi alla Griglia

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 

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 

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 temperature and serve. 

(courtesy of Chef Mark Strausman, Executive Chef at Freds at Barneys, NY)