For 4 people
For 4 people
Remove any dirt from the stems of the mushrooms and clean them with a damp cloth. Remove any damaged parts and cut them into carpaccio.
Peel and chop the garlic and shallots, then add a little breadcrumbs and mix everything together to make the sauce. Sprinkle chopped parsley on top.
In a sauté pan, brown the pieces of porcini and boletus mushrooms with oil. Season and cover for about 4 minutes, then remove the lid and let the water from the mushrooms evaporate.
Add the previous mixture to the pan and cook over fairly high heat, stirring.
Add a sprinkle of chopped parsley on top and serve.
Login
