Funghi alla Griglia
This dish was inspired by the fresh mushrooms that Gina Miraglia Eriquez and Anna Tasca Lanza picked from Lanza's garden while Miraglia Eriquez was visiting her cooking school, conducted at the Tasca d'Almerita Winery (214-373-1161).
Recipe information
Total Time
55 min
Yield
Makes 10 servings
Ingredients
2
1
2
6
2
1
Special Equipment
Need to make a substitution?
Preparation
Step 1
Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.
Step 2
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Step 3
Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.