I tore this page out of an American Way magazine on the flight
back from Florida.
Brush the mushroom with olive oil, balsamic vinegar, and lots
of black and red pepper (big mushroom, eh?).
Grill it for 2 and a half minutes on each side, and garnish it with
a puree of garlic and parsley.
Serve it with lemon
slices on a bed of salad greens with a roasted red bell pepper.
If you have leftover stems and broken mushrooms bits, simmer them
for ninety minutes in water with a bay leaf and thyme.
Use the dark brew to add or enhance a mushroom flavour in sauce.