Mark Strausman's Grilled Mushrooms

• 1 anchovy mashed, or 1 1/2 teaspoons anchovy paste
• 2 cloves garlic, minced
• 1/4 cup lemon juice
• 13 cup extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1 pound mushrooms with large caps (portobello, cremini, oyster, shiitake or a mixture)
• 1/4 cup vegetable oil
• 1 tablespoon chopped Italian parsley

1. Preheat the grill.
2. Mash the anchovy or anchovy paste with the garlic in a mortar.
3. Blend in the lemon juice and olive oil.
4. Season to taste with salt and pepper, and set aside.
5. Wipe any soil from the mushrooms with a damp paper towel.
6. Remove stems from the mushrooms, and discard or set aside for another use, like making stock.
7. (It is not necessary to do this with oyster mushrooms.)
8. Brush the caps with the vegetable oil, and sprinkle with salt and pepper.
9. Place the caps on the grill, top side down, and grill for a minute or two.
10. Give each cap a quarter turn to set crisscross grill marks, and continue grilling another minute.
11. Turn the caps over, and grill another minute or two, until a knife can easily pierce the cap.
12. Remove the mushrooms from the grill, and arrange them on a plate.
13. Beat the dressing to reblend it, and sprinkle it over the warm mushrooms.
14. Scatter the parsley on top, and serve.

anchovy mashed, garlic, lemon juice, extravirgin olive oil, salt, mushrooms, vegetable oil, italian parsley

Taken from cooking.nytimes.com/recipes/3444 (may not work)