Name: Open-Face Mushroom Sandwiches With Pecorino Salsa Verde
Cook time: 15 minutes
Total time: 30 minutes
Yield: Makes 6
Ingredients: 3 medium shallots, thinly sliced crosswise, rings separated; 1 Tbsp. plus 1½ tsp. red wine vinegar; 1 tsp. crushed red pepper flakes; 1 tsp. freshly ground black pepper; Kosher salt; 3 oz. Pecorino Romano, Grana Padano, or Parmigiano-Reggiano; 2 cups (loosely packed) mixed tender herb leaves or greens (such as parsley and dill or dill and arugula); 5 Tbsp. extra-virgin olive oil; 1 lb. king trumpet or crimini mushrooms, trimmed; 6 Tbsp. extra-virgin olive oil; 6 1"-thick slices country-style bread

Photo of Grilled Trumpet Mushroom Toasts with herbs one of our best grilling ideas and grilling recipes for summer bbqs.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

There’s something really satisfying about making a meal over a live fire, no matter what’s on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can’t find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it’s the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.