Champignons de Pins Grillés

• fungi
• olive oil
• a little pounded garlic
• a sprinkling of salt
• bread
• butter

This treatment can be applied to the best Boletus species which have both good flavour and texture, although it is specifically used in Provence for preparing the species B. pinicola found in pinewoods in autumn.

Remove the stems from the fungi and lay the caps in a grilling pan. Soak them in olive oil and place a little pounded garlic, the chopped stalks, and a sprinkling