Grilled Walnut Olive-Bread With Exotic Mushrooms

Name: Grilled Walnut Olive-Bread With Exotic Mushrooms
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Cuisine: italian
Ingredients: 1 loaf walnut-olive bread (see recipe); 1/4 cup extra-virgin olive oil; 2 pounds assorted fresh exotic mushrooms (chanterelle, shiitake, portobello, cremini, oyster or black trumpet); 1 small clove garlic, minced; Salt and freshly ground black pepper; 8 sprigs flat-leaf parsley; 8 lemon wedges; 1/4 pound Parmigiano-Reggiano cheese for shaving on top

Recipe from Mark Militello

Adapted by Steven Raichlen

Updated Oct. 12, 2023

Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: 5(5)
Comments: Read comments

Featured in: Breads Of All Sorts, Grilled To a Turn

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Ingredients

Yield:8 servings

1loaf walnut-olive bread (see recipe)
¼cup extra-virgin olive oil
2pounds assorted fresh exotic mushrooms (chanterelle, shiitake, portobello, cremini, oyster or black trumpet)
1small clove garlic, minced
Salt and freshly ground black pepper
8sprigs flat-leaf parsley
8lemon wedges
¼pound Parmigiano-Reggiano cheese for shaving on top

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the grill until it is quite hot.
Step 2
Cut the bread into 8¾-inch-thick slices. Lightly brush each slice with olive oil. Wash and trim the mushrooms. Thread the mushrooms on skewers by size (large ones together on one skewer, small ones on another). Brush the mushrooms with oil, and sprinkle with garlic, salt and pepper.
Step 3
Just before serving, grill the mushrooms over high heat for 1 to 2 minutes per side, or until cooked. Grill the bread slices for 30 seconds per side, or until toasted. Put the bread on warm plates, and top each slice with with mushrooms. Garnish with parsley sprigs, lemon wedges and thin shavings of cheese.