Just make a quick marinade from abundant olive oil seasoned with a finely minced garlic clove, finely chopped parsley, salt, pepper and a pinch of oregano or—if you have some—that special herb called nepitella which goes perfectly with mushrooms.

Take some large mushroom caps and brush them generously with the seasoned oil, top and bottom. Then grill them over a hot fire, about 3 minutes per side, and place on a bed of greens or—for that special Fall feeling—some radicchio leaves dressed with oil, salt and pepper.

Drizzle some more olive oil over the top, season generously with salt and pepper and sprinkle them with some finely chopped parsley. Ecco fatto!