Grilled Wild Mushrooms
          
       
                        4 oz. virgin olive oil
                        1 lb. fresh porcini mushrooms
                        1 tbsp. chopped garlic
                        salt and pepper, to taste
                        1/2 cup white wine
                        1 cup veal stock
                        1 tbsp. butter
           Heat the olive oil in a skillet wide enough to hold
           all the mushrooms in a single layer. Brown the mushrooms
           top side down, turn over and cook until tender. Add the
           garlic and toss quickly with the mushrooms. 
           Add the  seasonings and remove from pan