Mushrooms make for ideal light meals. As we have explored previously, there are many varieties of mushrooms in Spain.
But here we simply use the most commonly available mushrooms in Spain. A recipe for setas a la parilla (mushrooms grilled with garlic and parsley.
Shake the mushrooms to evacuate any unwelcome, and less than tasty, residents! Wipe the caps but do not rinse or peel. Trim off the stalks close to the base. Heat the griddle or babrbecue. Trickle the mushrooms with a little olive oil and salt lightly. Place them on the griddle or barbecue, cap side to the heat. Grill fiercely until the juices pool in the gills. Sprinkle the gills with the garlic, oregano and parsley, and plenty of black pepper. Cook for another couple of minutes. Serve on thick slabs of toasted sourdough bread to catch the juices.