Sautéed porcini mushrooms

Cette année les conditions météo étaient au top pour les champignons des bois, on a donc beaucoup profité des cueillettes par ici ! Et comme on est revenus avec pas mal de cèpes de Bordeaux et de bolets (ici des bolets bai), je me suis dit que j’allais vous proposer (encore) une petite recette toute simple et quelques astuces. Bon parce que des recette de champignons des bois il y en a pas mal par ici, pasta, des poêlées, des tartines, des tartes, of the polenta… and many more ! Bref de quoi vous faire plaisir !!!

Le cèpe c’est quand même le roi des champignons,

sa texture parfaite et son goût… bref juste du bonheur ! then we simply taste it, this is where it is the best and where we benefit the most. At our house we just love it sautéed, with pasta or a slice of garlic toast (oui ail for ever) and presto we have fun §! If you don't have the chance to go picking, For several years we have found porcini mushrooms and boletus almost everywhere, I advise you to choose them young and very firm.

Sautéed porcini mushrooms

POUR 2 PEOPLE

250 g of small boletus or mushrooms
2 cloves of garlic
you thyme, wild thyme or dried oregano (a choice)
olive oil
20 g vegetable margarine
Salt and pepper

Clean the porcini mushrooms without running them under water, using a small knife, a brush and a damp cloth. Cut them in half, crisscrossing them with a knife.) in pieces, remembering to remove the tubes (moss for the non-scientific name) if they are too soft or if they turn green.
In a pan, heat the margarine and a drizzle of oil.
Add the mushrooms and brown over high heat 3 minutes, stirring regularly.
Add the pressed garlic as well as the herbs and salt.
continue cooking 2-3 more minutes.
Add pepper off the heat and serve on toasted bread, with pasta or just like that !