Charred Mushroom Salad

Just made this now, and what a fun way to have leftover mushrooms. The texture is at once chewy and crispy. I think if you grill them just right, they can be juicy too.

portobello mushrooms, sliced half inch thick

EVOO

sherry vinegar

tiny squeeze of lemon

piment d'espelette

garlic puree

maldon sea salt

fresh ground pepper

chives

parsley

1. crush a quarter of a garlic clove in mortar & pestle with some salt
2. put grill on stove top over medium-high heat
3. scatter mushrooms over grill, let be for 15-20 minutes
4. when charred on one side, turn over for a few minutes and grill some more
5. cut mushrooms up roughly, dress with above ingredients (be careful not to overpower with garlic)