Porcini Mushrooms with Fennel Seeds

After the pumpkin procedure last weekend, there was the basket with porcini mushrooms… Apart from the fact that the kilo basket with porcini mushrooms had only 850 grams when I reweighed it at home, the mushrooms were excellent. I pickled a few and then prepared the rest quickly and easily. A quick dish for in between….

For one person:

Sauté 300 g porcini in grape seed oil, after 2 minutes add confit garlic (I took 3 cloves) and 1 tsp fennel seed according to taste. Along the way, toast a slice of brown bread until crisp and drizzle with the garlic oil, salt. To eat, dress with smooth parsley.

Enjoy your meal!

sauteed porcini, fennel seed and garlic cloves on roasted rye bread