Mushrooms (Porcini) Grilled10
Remove the skin of some medium-sized heads of porcini (keep the stalks), clean, wash, and put them on a napkin to dry. Make a stuffing of the stalks, some parsley, a very little garlic (or onion), and put a small portion inside each mushroom head, salt according to taste, with a pinch of pepper; season with olive oil, place the heads thus prepared on a gridiron, and cook them over a slow fire for about a quarter of an hour. Serve very hot.
Notes
10 Boletus edulis.