Whole Mushroom Salad

The night before eating, clean the mushrooms with a damp towel, peel, and discard the stems (or use to make stock). Zest one lemon and squeeze its juice. Mince 3 garlic cloves. Grill the mushroom caps 5 to 6 minutes. Turn them, hole down, and cook another minute. Put in a bowl.

Heat the oil, garlic, lemon juice and zest with the bay leaves, thyme and pepperoncini. Cook 5 minutes, pour over the mushrooms, and let cool in the marinade. Cover and refrigerate overnight, turning once.

To serve, grate over the zest of the remaining lemon, and the remaining garlic. Toss with into the salad with the parsley.