Name: Grilled Chanterelle Mushrooms with Parsley and Lemon
Yield: 4 Servings
Ingredients: 1 pound chanterelle mushrooms, trimmed, halved; 1 garlic clove, finely grated; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; Chopped fresh parsley and lemon wedges (for serving)

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Andrew Knowlton

To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.

Recipe notes