Serves 3-4 as main course

For the glaze:

5 tablespoons lemon juice

3 tablespoons honey, or more, to taste

1-2 tablespoons balsamic vinegar, to taste

1 teaspoon minced garlic

1/2-1 teaspoon Aleppo, Maras or freshly ground pepper, to taste

1 pound oyster mushrooms, cleaned with wet kitchen paper

2-3 rosemary sprigs

Fruity olive oil

Finishing salt

Make the glaze: In a thick-bottomed saucepan warm the lemon juice, 3 tablespoons honey, 1 teaspoon balsamic vinegar, the garlic and the pepper, stirring to dissolve. Cook just 1 minute and remove from the heat. Taste and add more honey or vinegar, to get a sweet-sour and pungent glaze. Let cool.

Prepare the charcoal or gas grill, or heat the broiler.

Brush the gills-side of the mushrooms with the glaze and prick with a few of the rosemary needles. Place on the hot rack, about 10 cm. (4 inches) from the fire, and roast for about 5 minutes, until well browned. Brush with the glaze the uncooked side and invert, to brown well on both sides. Place the remaining rosemary branches on the grill and let them burn and impart their smokiness to the mushrooms.

Transfer the grilled mushrooms to a platter, drizzle with fruity olive oil, sprinkle liberally with salt and more pepper, if you like, and serve.

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