Easy to see in the Rovinj Croatia market that this is a very good period to forage for mushroom, a lot available, I like cepes most. Prefer the smaller ones, more firm even though less fragrant.
1. Wipe clean mushroom, cut into halves.
2. Sear in a little olive oil, until all sides golden and soft.
3. Place on top of some parsley, bake at 150 ˚C, to cook through to the middle.
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