Grilled Chanterelle Mushrooms with Parsley and Lemon
Andrew Knowlton
To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.
Recipe information
Yield
4 Servings
Ingredients
1 pound chanterelle mushrooms, trimmed, halved
1 garlic clove, finely grated
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Chopped fresh parsley and lemon wedges (for serving)
Preparation
Instructions
Step 1
Prepare a grill for medium-high heat. Toss mushrooms with garlic and oil on a rimmed baking sheet. Season with salt and pepper.
Step 2
Grill mushrooms on a grill topper or in a grill basket, turning occasionally (or shaking basket to turn), until tender and lightly charred, about 5 minutes.
Step 3
Transfer mushrooms to a platter; top with parsley and serve with lemon wedges for squeezing over.
