Heat the olive oil, sauté the garlic slices in it, but do not brown. Add the cleaned mushrooms (only take small, do not cut) with the bay leaves, season and let simmer in a closed pot for approx. 10 minutes. Season to taste, let cool and serve well chilled as a starter with baguette. Can be kept in the refrigerator for up to 2 days. If there is anything left over: chop and use it to season a tomato or gravy.
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