Preparation:
* preferably infused with savory
Prepare a charcoal grill.
Clean the mushrooms and slice off the stems; slice the stems lengthwise.
Combine the vinegar, olive oil, salt, sugar, onion, and garlic in a large bowl and stir well so that the salt and sugar dissolve. Then add the mushroom caps and stems and let sit in the marinade for 15 min, basting frequently.
Remove the mushrooms from the marinade and grill for 3-4 min per side, turning occasionally if the grill is very hot.
Serve whole, with the stems place back inside the caps.
Notes: You can make this with any large-cap fresh mushrooms; porcini, portabella, even large domestic. ~ If possible, make the marinade a day in advance and let it sit in a cool place or in the refrigerator; let stand at room temperature for 30 min before using. It can also be prepared in a 325F oven for 7-9 min,, depending on the size of the mushrooms. |
