Porcini trifolati al burro d’alice

• about 2¼ pounds (1 kg) fresh porcini mushrooms
• 2 garlic cloves

Scrape the surface of the mushrooms with a small knife to remove any clinging dirt, then wipe with a damp cloth and slice them. Chop the garlic cloves. Drain the anchovies, then chop together with the parsley leaves. Squeeze the juice from the lemon half and measure 1 tablespoon.

Heat the oi