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Cappelli di porcini alla griglia – Grilled porcini mushroom caps


The mushroom season in Italy is about to start, and soon the woods will be flooded again by mushroom hunters.  Porcini mushrooms are very much sought after.  If you find or can buy some fine specimens, then this is a nice and simple recipe.


  • 4 big porcini mushrooms, stems removed
  • 2 garlic cloves, slivered
  • salt
  • olive oil
Wipe the mushroom caps clean with a damp cloth.  Make several incisions throughout the cap and fill with the garlic slivers and a sprinkling of salt.  Brush with olive oil and cook on the barbecue (or under a medium hot grill) on both sides until dark brown and soft.
You can serve the mushroom caps on top of a grilled steak, or just on their own.
Serve with a robust red wine.

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