Porcini in Garlic Sauce
- 2 lb Porcini Mushrooms
- 1 pinch salt
- pepper to taste
- 1 clove of garlic
- 1 sprig parsley
- olive oil to taste
- meat broth to taste
- 1 tablespoon butter
For the preparation di this recipe use, if possible, porcini mushrooms from Borgotaro (Parma); only the caps or at any rate very few stalks. After scraping the earth from the end of the stalks, it is advisable not to wash the mushrooms, but to clean them with a damp dish towel: do not wash with water, especially running, as this would remove the patina which covers them thereby losing flavor and aroma. After cleaning, prepare a chopped mixture of only garlic, parsley and olive oil with a pinch of salt and pepper. This mixture should not be chopped too fine. SautƩ the chopped mixture and the mushrooms in medium-thick slices over low heat, if possible in a crockpot. When the mushrooms have lost their liquid, add some lightly skimmed meat stock, and a very little butter. Cook slowly.