Different types of select wild mushrooms: chanterelles, yellow foot, grey knights. (If this variety is not available we can use those we prefer or those available at the time.)
extra virgin olive oil from Olis Bargalló
Clean the mushrooms well without water, using a soft toothbrush and a damp cloth, and trim the stems a little.
Slice the wild garlic and heat the oil in a pan.
First add the wild garlic and toast it a little and then add the mushrooms, turning them and putting them on the plate.
RECIPE BY DE
It serves 4 people
Preparation 30 minutes