Grilled Porcini, Italian Style

• 8 to 12 fresh porcini or other flat-capped mushrooms such as shiitake, Lundy's yellow, cepes or Black Forest, about 1 pound
• 4 tablespoons olive oil
• 2 teaspoons dried oregano
• 2 teaspoons finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste

1. Preheat charcoal or gas-fired grill to high.
2. Remove stems from mushrooms.
3. Stems may be chopped and used for another purpose.
4. Wipe caps with damp cloth.
5. Blend olive oil, oregano, garlic, salt and pepper in small bowl.
6. Blend.
7. Brush mushroom caps with mixture.
8. Place mushrooms, stem side up, on grill and cook 2 minutes.
9. Turn and brush with remaining oil mixture.
10. Cook 2 minutes longer.

porcini, olive oil, oregano, garlic, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3609 (may not work)