Sautéed Porcini Mushrooms

To prepare sautéed porcini mushrooms, start by cleaning the mushrooms: with a knife, remove the lower part where the soil is present 1; then gently scrape the stem and the upper part, removing the soil present. With a rotary movement, separate the caps from the stems 2 (if you notice that the mushrooms contain small parasites, perform this operation holding the mushrooms upside down, so that the parasites tend to climb towards the tip of the stem; at that point, you can remove them by cutting off the tip along with the soil). If the mushrooms are large, they clean more easily and it is not necessary to divide them. Using a brush, remove any soil even from the inner part of the cap 3.

Finally, pass a damp cloth over the mushrooms to remove further residues 4. Cut the mushrooms into slices of about 0.2 inches 5, then brown two cloves of garlic in a pan with a drizzle of oil 6.

Add the sliced mushrooms 7 and cook them over low heat 8 for no more than 10 minutes. Meanwhile, finely chop the parsley 9.

Occasionally stir the mushrooms gently 12 and when there are a couple of minutes left before the end of cooking, remove the garlic 11, then season with salt 12.

Grind black pepper to taste 13, finally add the parsley 14. Mix well and serve the sautéed porcini mushrooms 15!