porcini baked in foil with mint

porcini al cartoccio con nepitella

for 6

2.5 kg fresh porcini, carefully cleaned

extra virgin olive oil

10 garlic cloves, peeled and sliced

Maldon salt and freshly ground black pepper

10 sprigs of fresh nepitella (see here), mint or oregano

Preheat the oven to 220°C/425°F/Gas 7. Tear six pieces of foil of about 25 cm in length and lightly oil the bottom half of each piece.

Slice the porcini into 1 cm slices. Layer the mushrooms lightly on the oiled halves of the pieces of foil, overlapping them with equal amounts of sliced garlic. Season with salt and pepper and sprinkle with the herbs and some extra virgin olive oil. Fold the top half of the foil over and seal the edges very tightly.

Place the packets flat on a baking sheet in the preheated oven and bake for 15 minutes. Open the foil packages at the table, and eat hot.