Mushroom Salad

Clean the mud and soil on the mushrooms by rubbing them with your hands. Wash thoroughly, remove the stems by gently pressing and turning them with your fingers without damaging the rounded parts. Throw in cold water.

Wash the parsley, remove the stems and branches and finely chop the leaves. Extract the garlic, crush it in a mortar or hand press, add to the parsley. Mix the garlic, parsley, salt, pepper and olive oil together. Take the mushrooms out of the water, turn them upside down and empty the water inside, fill them with garlic parsley with the help of a small spoon. Sprinkle red pepper flakes on them and cook on the top grill of the oven until they soften.

Bon Appetit!

350 grams of large cultivated mushrooms
6 cloves of garlic
2 tablespoons of olive oil
1 bunch of parsley
1 teaspoon of red pepper flakes