Heat the oil in an earthenware pot and add the garlic (well-chopped). Sauté until the garlic has almost reached a golden colour. Add the “Esclata-sangs” mushrooms (cleaned and cut up into pieces) and sauté them for about 5 minutes.


Add the flour, white wine and water, and stir. Add the hot peppers, if you like, and let it boil for another 5 minutes. Add a pinch of salt and sprinkle on the chopped parsley.





1/2 kg. of “Esclata-sangs” (mushrooms)
2 cloves of garlic
2 hot peppers (optional)
1 small glass of white wine
1 small glass of oil
1 small glass of water
1 teaspoonful of flour
chopped parsley