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Brush the mushroom with olive oil, balsamic vinegar, and lots of black and red pepper (big mushroom, eh?).
Grill it for 2 and a half minutes on each side, and garnish it with a puree of garlic and parsley.
Serve it with lemon slices on a bed of salad greens with a roasted red bell pepper.
If you have leftover stems and broken mushrooms bits, simmer them for ninety minutes in water with a bay leaf and thyme.
Use the dark brew to add or enhance a mushroom flavour in sauce.
