CookEat Recipe
Grilled Caesar’s Mushroom Caps
Open Caesar’s mushroom caps brushed with oil, salt and pepper and cooked gently on a grill.
Method
Steps
Step 1
Gather the ingredients: 400 g mature open Caesar’s mushroom caps, Amanita caesarea, professionally identified and supplied for food; 2 tablespoons olive oil; Salt and black pepper.
Step 2
Use correctly identified edible Caesar’s mushrooms from a competent food supplier. The description and image do not establish edibility. Clean the open caps, rinse briefly and dry thoroughly between folds of a clean cloth. Trim the stems level with the caps so they sit securely on the grill; reserve the edible stem pieces for a separate fully cooked dish.
Step 3
Brush both sides of the caps with the olive oil and season lightly with salt and pepper. Heat a clean covered grill to moderate heat, about 170–180°C, with a cooler area available. A clean fine grill basket can hold smaller caps.
Step 4
Grill the caps for about 20–30 minutes, turning several times and moving to the cooler area whenever the surface browns too quickly. Keep the lid closed between turns so the flesh cooks through gently. They should be tender throughout, with modest browning rather than blackened edges. Follow any longer cooking requirements specified by the food supplier. Serve hot on their own or as a side to steak or roast meat.
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