Mushroom Trifolati

3 tablespoons olive oil

50g / 2 oz (1/4 cup) butter

1 clove garlic

900g / 2lb porcini

1 sprig fresh flat-leaf parsley, chopped

salt and pepper

Heat the olive oil, half the butter and the garlic in a pan until the garlic is browned, then remove and discard it.

Add the porcini to the pan and cook over a high heat for about 30 minutes until all
the liquid they release has evaporated, then reduce the heat.

Beat the parsley into the remaining butter in a bowl, then add to the pan and season with salt and pepper to taste.

Serve immediately or set aside and reheat gently before serving.

Preparation time:
15 min

Cooking time:
40 min

Serves 4