Summary

Ingredients

• 650 g porcini mushrooms
• 80 g onion (s)
• 0.5 ½ bunch parsley, smooth
• 1 tablespoon clarified butter
• Salt and pepper, whiter
• 1 tablespoon butter

Print Recipe Pin Recipe

Instructions

1. Clean the porcini mushrooms, cut off the earthy parts. Rub hats with a soft cloth, scrape off brown areas with a small knife. For larger specimens, remove the tubes from the hat with the knife, for smaller specimens leave the sponge on. Cut the mushrooms into slices. Peel and finely dice the onions, chop the parsley. Heat a heavy pan strongly. Fry the porcini mushrooms without any fat in them. After the liquid has emerged, add the clarified butter and onions. Simmer on reduced heat for another 2 minutes. Sprinkle the chopped parsley in the pan, season the mushrooms with salt and pepper. Finally, stir in the butter.