Grilled Oyster Mushrooms on Mascarpone Toast With Hot Giardiniera

Ingredients:

1 10-ounce jar pickled Calabrian chile peppers, drained and stems removed

1 tablespoon chopped garlic

1/4 cup grapeseed oil

1 celery stalk, cut very thinly on the diagonal, about 1/3 cup

1/3 cup finely diced Vidalia onion

1 tablespoon plus 1 teaspoon red wine vinegar

Salt

4 handfuls (about 6 ounces) oyster mushroom clusters

1/4 cup olive oil

1 plump lemon

4 slices focaccia or other hearty rustic bread, each about the size of your hand

1/4 cup mascarpone cheese

Directions:

1. Combine the peppers, garlic and grapeseed oil in a blender and puree until the mixture is almost smooth but still a little chunky. Spoon the pepper mixture into a small skillet and stir in the celery, onion, vinegar, and a pinch of salt. Heat over medium heat just until the mixture warms through, about 3 minutes.

2. Heat a grill for direct medium heat.

3. Trim and discard the hard stem/core of the mushrooms. Cut each cluster in half, then drizzle with olive oil and sprinkle with salt. Scrape the grill clean and coat it with oil. Set the mushrooms on the grill and cook for 2 minutes; then flip and cook for 2 more minutes. Continue flipping every 2 minutes just until the mushrooms are soft, about 8 minutes total. Right before removing the mushrooms from the grill, squeeze a little lemon juice over the top.

4. While the mushrooms are grilling, brush the olive oil on both sides of the bread. Grill the bread until it is nicely marked, about 2 minutes on each side. Smear 1 tablespoon mascarpone cheese onto each slice of bread while it’s still hot. Transfer the mushrooms directly to the bread and set a piece on each plate. Generously spoon the giardiniera over the top and serve warm.

Serves 4 as an appetizer