INGREDIENTS:
- 12 medium size mushroom caps
- 2 cloves of garlic
- 1 tuft of parsley
- 30 g of lard
- salt
- pepper
PREPARATION:
Place the caps, well clean, on the grill. Dice finely lard, garlic and parsley, salt it, pepper it and place it on the caps, which you will cook on low heat first on one side and then on the other.
In the modern version we can use of oil instead of lard. Parsley, in some areas, is replaced with marjoram or mint. It was also used to prepare the fried mushrooms, or stew mushrooms, i.e. cooked in a pan with oil, garlic, parsley, tomato, salt and pepper.
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Rita Boini
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