Explore
What are you interested in?
Share this recipe
Link copied
makes 6 servings
FOR THE DRESSING
FOR THE MUSHROOMS
To make the dressing, blend the anchovy and garlic into a paste in a food processor or mortar. Transfer to a small bowl and stir in the lemons juice, olive oil, parsley, and salt and pepper to taste. Set aside to let the flavors meld.
Heat a grill or broiler, or preheat the oven to 475° F. Lightly brush the mushrooms with the olive oil and sprinkle with salt. If using a grill, place the mushrooms, cape side down, on the grate. Grill 1 minute, then rotate 1/4 turn to create X marks on the cap. Grill 2 more minutes, then turn the mushrooms over and continue cooking until tender. test by piercing the mushrooms with the tip of a knife.
If using a broiler or the oven, place the mushrooms cap side up, on a baking sheet. Broiled mushrooms needs to be turned every 2 minutes; baked mushrooms needs not to be turned at all.
When cooked, drizzle with the dressing (or just extra virgin olive oil) and serve immediately. or let cool to room temperature and serve.
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.