Whole Roasted Porcini Mushrooms with Pine Nut Picada

• 30 g (1 oz) butter
• 4 fresh whole porcini mushrooms, approximately

To make the pine nut picada, heat the olive oil in a saucepan over medium–high heat. Add the garlic and fry until soft and lightly golden. Remove with a slotted spoon, season with salt and set aside. Repeat the process with the pine nuts, and then the bread, reserving the olive oil.

Set aside the olive oil to cool. Put the garlic, pine nuts and bread into a mortar and, using a pestle, c