Ingredients for two people
250 g Pebràs* mushrooms (or other seasonal wild mushrooms)
2 cloves garlic
4 sausages
Bunch of parsley, salt and olive oil

The most painstaking part is cleaning the mushrooms; like all mushrooms, you should never wash them under running water, but rather moisten a piece of kitchen paper and wipe off any earth and blemishes, or use a special mushroom brush; once you have cleaned them, set them aside.

Meanwhile, prepare a green sauce: put a pinch of salt, a clove of garlic (or more, depending on how much you like the flavour) and the parsley in the cup of a stick blender and cover with olive oil, then blend (it’s fine if it’s still slightly chunky) and set aside.

Finely chop the other clove of garlic and fry gently over a low heat until pale gold. Add the sausages, cut into slices of about 1 cm, and brown them all over. Finally, add the mushrooms and cook until they take on a golden colour.

Once they are cooked through (around 2 minutes), drizzle over the green sauce and turn off the heat. Ready to eat!!! When you plate the mushrooms and sausages, you could also serve some toast on the side. We hope you enjoy this recipe!

*aka milk-white brittlegill