Sautéed porcini mushrooms

Obviously we won't use Amanita phalloides, like poor Pope Clement VII, but some tasty porcini mushrooms: they are in season and you can find them almost everywhere in supermarkets and greengrocers. Choose those that are compact and fragrant. You can grill the caps, as a stand-alone dish or as an accompaniment to a good Florentine steak. The stems, on the other hand, will be perfect for this quick and easy dish.

Ingredients (serves 4):

1kg cleaned and sliced porcini mushrooms

2 garlic cloves

60g extra virgin olive oil

2 sprigs of chopped parsley

Salt

Pepper

Preparation

Heat the oil in a large frying pan. As soon as it is hot, peel and remove the central core from the garlic and brown it in the pan over a low heat so that it releases its aroma without burning.

Add the cleaned and chopped mushrooms and sauté over a high heat for about ten minutes. When they are well browned, the dish is ready: you can remove the garlic. Add salt, freshly ground black pepper and chopped parsley and serve immediately.

Note 1: This preparation can be spread on good Tuscan bread croutons as an antipasto.

Note 2: Adding a glass of cream and mixing well creates a creamy preparation that can be used to dress pasta.