Roasted Mushrooms

Clean the mushrooms thoroughly using a clean kitchen towel Moisturize them, without immersing them in water, to remove any residue while maintaining their consistency. Separate the caps from the stems and set the stems aside: they won't be used to cook the caps, but they can be used to make risotto.

Pour some into a bowl tablespoons of the recommended extra virgin olive oil and add salt and pepper. Finely chop the garlic and parsley, add them to the oil, and stir until smooth, with the herbs distributed throughout the liquid.

Dip the caps in the aromatic sauce and gently turn them over, coating their surfaces with oil, garlic, and parsley. Let them marinate for a few hours: they should be well-seasoned and fragrant, with no dry spots on the surface.

Heat the grill before adding the mushrooms and prepare a moderate heat. The heat should be sufficient to gradually cook the mushrooms, preventing the oil and herbs clinging to the surface from browning too quickly or burning.

Arrange the caps on the hot grill and cook them over moderate heat, turning them when the surface is well-browned. Continue cooking until the caps are tender inside, hot and fragrant, with a lightly browned surface and no charred spots. Alternatively, cook them under the broiler of the usual oven.