3 tablespoons olive oil
50g / 2 oz (1/4 cup) butter
1 clove garlic
900g / 2lb porcini
1 sprig fresh flat-leaf parsley, chopped
salt and pepper
Heat the olive oil, half the butter and the garlic in a pan until the garlic is browned, then remove and discard it.
Add the porcini to the pan and cook over a high heat for about 30 minutes until all
the liquid they release has evaporated, then reduce the heat.
Beat the parsley into the remaining butter in a bowl, then add to the pan and season with salt and pepper to taste.
Serve immediately or set aside and reheat gently before serving.