Cooking: 5 min
150 to 200g of fresh porcini
2 tbls olive oil
1 tbls fresh chopped parsley
Cut the porcini into slices 3 to 4mm thick.
Mix the chopped parsley with the olive oil and coat the mushrooms with this mixture, add a pinch of salt.
Put the porcini slices on the grill for 3 to 4 minutes, add pepper to taste, serve with toasted bread.
The porcini caps can be grilled separately, if desired.
First place the inferior side of the cap on the grill for 2 minutes.
Then turn it over and coat the gills with the parsley and olive oil mixture and let it sit on the grill for another 2 minutes.
Serve alongside freshly steamed asparagus.