Garlic and parsley boletes


Boletes are forest mushrooms with a strong taste, a nice earthy flavor reminding of dead leaves and tree sap. I know and eat these mushrooms ever since I was little. I like them as stew, as garnish for meat or fried, as I will present to you today.
If you have a griddle, use it. If not, a non-stick skillet will do just fine. If you want to fast, use oil (something neutral) instead of the butter. I used 50 grams of butter for 350 grams of mushrooms (you can find them frozen in supermarkets, leave them overnight to defrost in the fridge and then drain them in a sieve).


I put the mushrooms on the griddle when the butter hasn’t fully melted. I also added 2-3 garlic cloves smashed with the blade of a knife.


I fried the mushrooms on the hot stove, but not for long, just 5-6 minutes.

I dusted them with coarse salt and freshly ground pepper. I also threw on them some parsley leaves. I stirred again. That was it. You can put them on toast, you can throw them on polenta or combine them with pasta. Stay healthy.



Special thanks to
Oana Bodnariuc, Authorized Translator

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