Proceedings
Make a sauce by emulsifying the oil with the juice of 1/2 lemon, the salt, the pepper, the garlic cut in half and the parsley.
Soak the caps of the Pleurotus in the sauce after washing them well and removing the stem to make them flat, turning them over several times.
Drain them and cook them on a very hot grill, turning them so they cook evenly.
Serve the grilled Ferla mushrooms with a glass of red wine.