Ingredients for 4 people:500 g porcini mushrooms300 g tomato10 tbsp Extra Virgin Olive Oil2 garlic lesser calamint salt
Clean the mushrooms, removing any earth and bad parts with a small knife. Rinse them quickly without getting them too wet and then dry them with kitchen paper. Cut the caps and stems into fairly thick slices (around 2 cm).
Peel the whole cloves of garlic and then sauté them, with 4 spoonfuls of oil, in a frying pan (or saucepan), either non-stick or steel with a heavy bottom. As soon as the garlic begins to brown, add the pieces of mushroom, stir delicately and after five minutes add the chopped parsley. Season with salt and pepper, put a lid on the frying pan and cook over a moderate heat for about 20 minutes, without adding water. Taste them before turning off the heat, to make sure they are cooked and add more salt if required, they should be soft and juicy.