Pan‑fried Porcini Mushrooms

Ingredients

• 600 g fresh porcini mushrooms
• olive oil
• 1 Garlic clove
• 50 g sun‑dried tomatoes
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Clean the porcini with a brush or soft cloth and slice them thickly. Slice the sun‑dried tomatoes into strips, peel the garlic and cut it thin.

2. 2.

   Heat 6 tablespoons olive oil in a pan and brown the mushrooms on both sides with the garlic, seasoning with salt and pepper. Add the tomato strips. Transfer everything to a shallow dish or baking tray, let cool slightly, then drizzle generously with more olive oil. Serve hot.