Grilled Porcini Mushrooms with Salsa Verde

For the salsa verde: Peel and finely chop the shallots and garlic.

Pluck the parsley and cut it into fine strips.

Heat the olive oil in a pan and sauté about a third of the shallots, garlic and parsley over a low heat for 2 - 3 minutes.

Place the mixture in a bowl, add the remaining shallots, garlic and parsley. Refine with lemon zest and season with salt and pepper.

Clean the porcini mushrooms with a brush and trim them with a small vegetable knife. Halve them lengthways and use a small knife to cut them in diamond shape, so that the mushrooms are grilled evenly.

Oil the grill grate with the herb brush and grill the mushrooms over high heat for 2 - 3 minutes on each side with the lid closed. Place the mushrooms on a plate and pour the salsa verde over them.