Quantities and how to freeze
For 4 people you will need 10 1/2 ounces of porcini mushrooms, 7 ounces of chanterelle mushrooms, 4 1/3 ounces of cardoncelli mushrooms, 4 1/3 ounces of champignon mushrooms, 1 clove of garlic (with or without the skin, depending on your taste), a generous bunch of chopped parsley, extra-virgin olive oil, salt and pepper. The best way to preserve mushrooms is to freeze them: after cleaning, distribute them on a tray, making sure they don’t overlap. Put them in the freezer until completely frozen, then collect them in bags and note the date (they last for 2 months). You can cook them directly in olive oil, parsley and garlic, without thawing.
1. All mushrooms are suitable for cooking in olive oil, parsley and garlic. We’ve chosen cardoncelli, champignon, chanterelle and porcini mushrooms.
2. Clean off any soil from the chanterelles using moistened gauze, remove the roots and cut them in halves or quarters.
3. Boil them for 1 minute in salted water so that they lose their slightly slimy consistency.
4. Dry them on paper towel.
5. Cut the porcini mushrooms and other mushrooms at the base and scrape the stems and tops to remove the soil. If necessary, also use a moistened gauze.
6. Cut the mushrooms down into pieces or slices more or less the same size. Brown all of them (except the chanterelles) in a pan over high heat with the garlic (which you will remove at the end) and a drizzle of oil for 4-6 minutes.
7. Add the chanterelles.
8. After 3-4 minutes turn off the heat and season with parsley, salt and pepper.