3 tablespoons olive oil 50 g/2 oz butter
1 clove garlic 900 g/2 lb porcini
1sprig fresh flat-leaf parsley, chopped salt and pepper


1.Heat the olive oil, half the butter and the garlic in a pan until the garlic is browned, then remove and discard it.
2.Add the porcini to the pan and cook over a high heat for about .30 minutes until all the liquid they release has evaporated, then reduce the heat.
3.Beat the parsley into the remaining butter in a bowl , then add to the pan and season with salt and pepper to taste. Serve immediately or set aside and reheat gently before serving.

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