Grilled Mushroom Salad

1 pound large white mushrooms, such as shiitake or portobello
5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley

Light the grill.

Remove and discard a slice from the bottom of each mushroom stem. If the caps are sandy, wipe them with a clean cloth. Brush the mushrooms with 3 tablespoons of the olive oil.

When the coals turn gray, set the mushrooms, rounded sides down, on the grill and cook them for 8 to 10 minutes, turning them often. The mushrooms are done when they begin to release some of their liquid and collapse a little. Remove them from the grill and cut some of the largest mushrooms in half. If the mushrooms are very large, you can slice them. Let the mushrooms cool slightly.

In a small bowl, whisk together the balsamic vinegar, salt and pepper. Drizzle in the remaining 2 tablespoons of olive oil, whisking constantly until it is all combined. Pour the dressing over the mushrooms, then cover them tightly with plastic wrap. Refrigerate for 1 hour.

Sprinkle the mushrooms with Parmesan, parsley and more salt and pepper if you like, and serve with grilled bread.

Serves 4.