Bruschetta with Gigantic Grilled Mushrooms

Ingredients: 2 large shiitake mushrooms, 2 garlic cloves, peeled and finely chopped, 1 heaping tablespoon finely chopped rosemary, sage, and thyme, Sea salt, Extra-virgin olive oil, 2 slices country bread, cut about 3/4 inch thick, and 1 large garlic clove, peeled and cut in half.

Grilled mushrooms are so satisfying to eat, like grilled meat, only with light and succulent flesh.

Select 2 big shiitake mushrooms, each as large and round as a saucer. Thick, fleshy caps will maintain their shape and texture when exposed to the intense heat of the grill.

The dark brown mushroom caps, perched atop the grilled bread, have a magical appearance, reminiscent of cool fall days, rain-soaked leaves, and misty forest floors. Serve this bruschetta as a memorable lunch, accompanied by a field salad, or as a first course, followed by a grand stew of vegetables or meats.

Trim stems from mushrooms and discard (the stems are extremely fibrous and inedible). Wipe the caps with a damp paper towel. Make 2 or 3 shallow slits in the flesh of each cap.

In a small bowl, combine the herbs, garlic, and salt to taste. Gently stuff the mixture into the slits in the mushrooms. Brush the mushrooms on both sides with olive oil.

Grill the mushrooms until they just begin to soften, turning them once. Overcooking turns shiitakes limp and slimy. When the mushrooms just begin to release some of their juices, they are ready.

Meanwhile, grill the bread on both side. While still warm, rub one side of each slice of bread with the cut garlic and drizzle with olive oil.

Place a mushroom on top of each slice of bread. Serve immediately.

Make 2 bruschettas.