Serves 3 or 4
When country women find big, meaty-tasting mushrooms, they grill the caps whole until they're browned and crusty, just like steak. Adelina Norcia, who farms in Sicily, brushes her mushrooms with her "holy oil" before she places them on the wood-fired grill that stands outside the kitchen door of her farmhouse. Crisped and spicy, the mushrooms are infused with Adelina's holy trinity of garlic, oregano, and chile, all pureed in olive oil from the trees on her property. She serves them like meat, with a salad and bread. Try them the same way, and cook them on top of the stove when outdoor grilling isn't possible.