This is a dish designed for when you only find a few small ceps or other boletes. It makes an ideal starter.
Prepare a simple green salad; I used just lettuce and cucumber, but use your own favourites. I used a fat-free dressing of just lemon juice and balsamic vinegar.
Clean and cut the mushrooms into crouton-sized cubes. Lightly fry in sunflower oil for about 4 minutes with a dusting of paprika to enhance the colour. A minute before serving squeeze the garlic cloves into the pan, stir well. Lightly dust with salt and serve onto the prepared piles of salad.