Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
4 medium sized Porcini mushrooms (other meaty mushrooms may be substituted)
4 small branches wild mint or Italian parsley
4 cloves garlic
½ cup (120 ml) extra virgin olive oil
Salt and pepper
Aluminum foil

Preparation:
Clean the mushrooms with a clean cloth or kitchen towel.  Do not wash them with water, as they may absorb moisture and get a little soggy.  Slice both the stems and heads of the mushrooms and place into 4 pieces of foil, each cut about 16 inches (40 cm) long.  Slice the garlic finely and spread on top of the mushrooms with the chopped mint or parsley.  Add salt and pepper and pour 2 tablespoons of the oil over the mushrooms in each foil.  Tightly seal each of the foil pieces and place in a preheated oven at 400˚F (200˚C) for 20 minutes.  Serve straight from the oven and let your guests open the foil package on their own.

Serves 4