Porcini mushrooms with chestnut leaves
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For 6 people: 6/8 medium sized porcini, firm and healthy chestnut leaves, a cup of vegetable broth, salt, pepper, 30 g margarine, oil, parsley, garlic
Clean the mushrooms by using the stalks for another dish (i.e. sauce for pasta or sietan stew) or, if you wish, treat them the same way of the chapels.
Grease a baking sheet and wad it with chestnut leaves by bathing them well with the stock.
Arrange neatly chapels well seasoned with salt, pepper and a pat of margarine.
Put the pan into the oven at 130° C for 18/20 minutes: mushrooms should be cooked but firm.
When almost cooked, add the chopped parsley and garlic.