Get some really large and firm mushrooms and score the grills side across in lozenges.
Let them marinate, gill-side down in a little oil seasoned with salt and pepper for a couple of hours.
Then grill them.
Meanwhile mince two or three shallots or small onions and fry these in oil or butter with half their bulk of minced parsley.
Season with salt, pepper and a good squeeze of lemon.
While this is cooking, arrange the mushrooms, skin-side down, in a serving dish and as soon as the onion is nicely coloured, pour the savoury mixture over them.
Serve at once, garnished with triangles of pastry, fried bread or even toast to contribute to the substance of this very pleasant dish.