4 - 6 large shitake mushrooms* - stems trimmed and brushed clean with a paper towel 1/4 cup of fresh lemon juice, or juice from 2 lemons 1/2 cup of extra virgin olive oil 4 garlic cloves smashed (with the side of a knife) and skins removed 3-4 anchovy fillets 1 tablespoon of chopped fresh thyme 1 tablespoon of chopped fresh marjoram Salt and pepper to taste
Method:
In a small food processor or blender, puree the lemon juice, olive oil and anchovies. Transfer to a bowl and stir in fresh herbs and season to taste with salt and pepper. Place marinade and mushrooms in a large bowl so marinade will cover the mushroom caps and marinate for at least 20 minutes and or up to 1 hour.
To Grill Mushrooms:
Place mushrooms over medium low heat on grill, gill side up. Grill mushrooms covered, until marked and softened about 10-15 minutes. Turn mushrooms and grill about 1-2 minutes (be careful as to not char the gills). Serve immediately.
*Use Portobello mushrooms if you can't find the large shitakes.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.
