Cepes cooked whole

The forests in Istria are full of mushrooms, one of the common type is cepe/boletus. I like the small ones with the top still firm and the green gills not developed yet.  

Usually they are cut into slices and seared as such, or cooked with eggs.

I saw this cooking method in a friend's cook book and try it on these Istrian cepes, it is a good way to beautifully present the mushrooms and enjoy their sweetness.

1. Brush/wash/shave off the sandy parts from the mushroom.

2. Sear at medium heat in butter, olive oil and a big pinch of salt, turn around until slightly golden.

3. If a heavy bottom pan is used, put the lid on and rest  until cooked through, soft and liquid comes out. Or finish in the oven at 150˚C.

4. Take out the cepes, add a small handful of parsley in the pan and reduce sauce, pour on top of cepes.