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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
You will often see this on menus, and it usually means that the mushrooms are sliced and sautéed, then finished off with a reduction of wine and olive oil. This is good if the mushrooms are small, but when it is mushroom season and you have the opportunity of cooking larger mushrooms, then the method below is the way to do it. When big porcini mushroom caps are grilled over a bed of wood charcoal, the smell is fantastic! Complete the dish with a wine reduction and masses of chopped parsley.
4 large portobello mushrooms or 4 large fresh porcini mushrooms
Tuscanini Olive Oil (see method)
200 milliliters/scant 1 cup white wine, such as Tuscanini White Cooking Wine
2 cloves garlic, chopped
freshly squeezed juice of 1 lemon (or about 3 tablespoons Tuscanini Lemon Juice)
3 tablespoons cleaned and freshly chopped flat-leaf parsley
sea salt
freshly ground black pepper
Heat a heavy griddle/grill pan until hot or preheat the grill/broiler to high. Pull the stalks off from the mushroom caps, chop the stalks finely, and set aside. Brush the caps with olive oil. Turn gill-side up, sprinkle with more olive oil, and season with salt and pepper. Set the mushroom caps, still gill-side up, on the hot griddle pan and cook for three minutes or so, depending on size, then turn over and cook for a further two minutes. If grilling/broiling, place in the grill pan, gill-side up, and grill for about five minutes, without turning, until tender.
Meanwhile, put three tablespoons olive oil in a frying pan/skillet with the white wine, garlic, lemon juice, parsley and the reserved chopped mushroom stalks. Bring to a boil, then boil hard to reduce by half. Season well and take off the heat.
Transfer the mushrooms to warm serving plates and pour or spoon the sauce over the top. Serve immediately.
From The Italian Kitchen: More than 85 Delicious Recipes, from Antipasti to Zabaglione by Maxine Clark, published by Ryland Peters & Small. Photograph by Martin Brigdale © Ryland Peters & Small.
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