1.5 kg (3.1/4 lb) fresh porcini
extra virgin olive oil
4–5 garlic cloves, peeled and finely chopped
1/2 bunch fresh flat-leaf parsley, leaves picked from stalks and roughly chopped
Maldon salt and freshly ground black pepper
1 lemon
6 slices sourdough bruschetta (see here)
For six
Clean the porcini of any dirt or grit using a pastry brush or a damp cloth. Trim the stems with a small knife and slice the porcini through the cap and stem so as to retain the profile.
Heat 3 tablespoons of olive oil in a large frying pan. Add the garlic and gently colour, then add the slices of porcini. Turn up the heat and cook, turning the mushrooms with the garlic. As soon as the porcini are soft add the chopped parsley and season with salt and pepper. Squeeze in the juice of 1 lemon and stir. Prepare the bruschetta as described here and serve with the mushrooms.