The first chill of the fall calls for easy Italian recipes you can experiment around an inviting evening fire. The big porcini mushrooms are particularly suited to the grill: this is a simple yet perfect recipe to grill the them. Prepare the marinade with the juice of one lemon, extra virgin olive oil, finely cut fresh parsley leaves and garlic, salt and pepper. Clean the soil from the porcini with a knife and a damp cloth, if possible avoid washing them: the mushrooms tend to absorb water and this would spoil the flavor. Put aside the stalks for a risotto , for this dish you will only need the caps. Cut the caps into slices and let them marinade for about one hour. Lay the slices on the hot grill and let them cook for few minutes only, on both sides. The perfect complement to this dish would be some
polenta
and a glass of
Rosso Conero
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