To do this, choose mushroom heads as nice and evenly sized as possible, fresh and crunchy, so that you can slice them nicely into evenly narrow slices. They are drizzled on the spot with juice of a lemon, so that they do not discolor! Clean the mushrooms, slice them finely and drizzle with the juice of a lemon in the baking dish. Season with salt and pepper from the mill.
Peel the garlic clove, cut it into very thin slices on a truffle slicer and spread it evenly over the mushrooms together with the chopped parsley. Drizzle everything with olive oil.
Only turn over at the table so that the mushrooms do not release too much juice. Serve with fresh white bread, still warm from baking.
Drink: a hearty Sauvignon or a green Veltliner from Austria, from the Wachau.
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