Italian-style boletuses with garlic
600 g
of young boleti
2
cloves of garlic
2 tablespoons
of chopped parsley
1 tablespoon
of butter
2 tablespoons
of olive oil
sea salt
Wash the mushrooms and cut them into approximately 1-centimetre slices. Crush the cloves of garlic with a mallet and side of a knife. Place the garlic in a pan with the chilli, butter and olive oil. Once the garlic starts to turn yellow (2 minutes) remove it from the pan. Increase the intensity of the burner and add the mushrooms. Sauté on both sides for 3 to 4 minutes until golden. Stir carefully. Turn off, add the salt and chopped parsley. Serve immediately as a starter or snack. They are also great served with a steak or on pasta.