Garlic and parsley boletes

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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).

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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.

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

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Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

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