Sautéed mushrooms with garlic and parsley

• 4 u Egg (to serve on top) (optional)
  Swaps (2)
• 4 cloves Garlic (thinly sliced)
• 50 ml White wine (dry) (optional)
  Swaps (1)
• Salt (to taste)
• Black pepper (freshly ground, to taste)
• 5 tablespoons Extra Virgin Olive Oil
• 1 handful Parsley (fresh, chopped)
• 500 g Wild Mushrooms (mixed: saffron milk caps, porcini, king oyster mushrooms…)
• 300 g Button mushroom (or any cultivated mushroom)

Instructions

1. 1

   Clean the mushrooms without wetting them: cut off the earthy base of the stalks, scrape off any soil with a knife and wipe the caps with a pastry brush or a damp cloth. If any are very dirty, rinse them for a second under the tap and dry them at once with kitchen paper.

   15 min

2. 2

   Cut them into pieces of a similar size so they cook at the same rate: saffron milk caps and button mushrooms in halves or quarters, porcini in thick slices, king oyster mushrooms in strips.

   5 min

3. 3

   Heat a large frying pan, ideally cast iron, over a high heat with 2 tablespoons of oil. Add a batch of mushrooms in a single layer, without crowding them, and leave them alone for a couple of minutes. Sauté until they release their liquid, it evaporates and they are golden at the edges. Season with salt, lift them out onto a plate and repeat with the rest, adding a little more oil each time.

   15 min

4. 4

   Return all the mushrooms to the pan, lower the heat to medium and add the remaining oil and the garlic. Sauté only until the garlic is pale golden, without letting it burn. If you are using wine, pour it in now and let it evaporate almost completely.

   3 min

5. 5

   Turn off the heat, add the parsley and pepper, taste and adjust the salt. Serve straight away, while freshly cooked.

6. 6

   If you want to serve them with eggs, fry the eggs separately in very hot oil until the whites are set and the yolks still runny, and lay them on the mushrooms so the yolks can be broken at the table.

   4 min