Cut the porcini into slices 3 to 4mm thick

Mix the chopped parsley with the olive oil and coat the mushrooms with this mixture, add a pinch of salt.

Put the porcini slices on the grill for 3 to 4 minutes, add pepper to taste, serve with toasted bread.

The porcini caps can be grilled separately, if desired.

First place the inferior side of the cap on the grill for 2 minutes.

Then turn it over and coat the gills with the parsley and olive oil mixture and let it sit on the grill for another 2 minutes.

Serve alongside freshly steamed asparagus.