Porcini caps ‘alla genovese’ (in the Genoese style)
Gently detach the caps from the stems of the cleaned mushrooms.
Put a pan with a drizzle of extra virgin olive oil and a crushed garlic clove on the heat.
Put the caps upside down, add the basil and cook over a medium heat for approximately 3 minutes.
Season with pepper, turn the mushrooms and let them cook covered for another 3 minutes.
Then remove the lid and finish cooking them, letting the mushrooms cook for 1 minute on each side.
Serve the porcini caps very hot.
They are excellent as an appetizer or as a vegetarian option for an aperitif.
In addition to porcini mushrooms, you can use other varieties of mushrooms that have an even and compact cap, for example, shiitake and champignon mushrooms are also fine.