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Grilled Mushrooms with Truffle Oil and Shaved Parmesan
1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles)
Wilson’s Canola oil, as needed Salt and freshly cracked black pepper
Wilson’s Truffle oil, as needed
2 cups baby rocket
1/2 cups grated Parmigiano-Reggiano Chopped fresh flat-leaf parsley, for garnish
Preheat the grill to medium heat.
Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby rocket and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.