For 6 people
- 4 or 5 porchini mushrooms, nice and firm
- extra virgin olive oil
- 4 cloves of garlic
- 4 cherry tomatoes
- a handful of “calamintha nepeta”, a sort of wild mint. (Also effective if you have been bitten by a scorpion…)
Clean the mushrooms by scraping them with the specific tool, and gently wipe the caps with a damp cloth (try to reduce washing to a minimum, since mushrooms tend to soak up a lot of water and become soggy.) Remove the stalks and dice them, as well as the tomatoes and the caps.
Heat half a cup of olive oil in a large frying pan, and add the garlic first; stalks go in second, then tomatoes and the herb. Cook just 5 minutes on medium flame. Add the diced caps last.
Keep cooking few minutes, and it’s all done!
VARIATION: – you can use frozen porcini. Just throw them in without defrosting. – if you can’t get your hands on the miraculous herb, you can replace it with fresh lemon juice and a handful of minced parsley added at the end of cooking. (but it’s only second best). – you can also add half a glass on white wine just before you throw in the caps.