Mushrooms with Olives

Here is a dish for any occasion, a recipe that can become a mouth-watering side dish or a fresh and snappy alternative to a hot main course. Prepare some good stock to make this dish as tasty as possible. Take the Porcini mushrooms, slice them thinly and cook in a pan with some oil, salt and pepper. Pour the stock into the pan a little at a time, never letting the mushrooms completely dry out.

Cut in halves or in rounds the pitted Berni Buoneolive, and after the mushrooms have been sautéing for at least 10-15 minutes, add them to the pan. When almost cooked, add one or two spoonfuls of flour and, to taste, a clump of parsley chopped or a sprig of rosemary to add flavour.