The night before eating, clean the mushrooms
with a damp towel peel
and discard the stems (or you can use them to make stock
the mushroom caps 5 to 6 minutes. Turn them, hole down, and cook another minute. Put in a bowl.
3 of the 4 garlic cloves
1 lemon and squeeze its juice. In a small saucepan
, heat the oil, minced garlic, lemon juice
and zest with the pepperoncini
, bay leaves
. Cook 5 minutes, pour over the mushrooms, and let cool in the marinade
. Cover and refrigerate overnight, turning once.
To serve, grate
over the zest of the remaining lemon, and the remaining garlic. Add the parsley
and toss. Season with fleur de sel