One of my favorite mushrooms is the Portobello, the larger, meatier one in the fungi family. Available year round, it's great for roasting in the winter, grilling in the summer and guaranteed to put a smile on the face of the lone vegetarian at your next barbecue.
I personally love this dish on it's own, seasoned with fresh cracked pepper, shaved parmesan and fresh herbs to brighten it up. Not to mention, it's a natural pairing with wine or beer
On a perfect day, I would say Cru Beaujolais. If it's a cold winters day, look no further than the appellations of Morgon and Moulin-e-Vent, where you find some of the most powerful, full bodied wines made from the Gamay grape. For summer grilling, I much prefer the softer, earthier style from Brouilly and the delicate, violet scented wines from Chiroubles, served slightly chilled.
From my house to yours,