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at first cleanse the mushrooms. Rinse the dried mushrooms, then soak in tepid water |
Cleanse the fresh porcini mushrooms with a small knife removing the dirt, then cleanse with a wet towel, for avoiding a smell loss, then slice finely | 
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| pre heat the oven and bake the volovant 20 minutes at F 352 (200 C°) |
squeeze to dry the soaked mushrooms and chop garlic and parsley | 
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| prepare a dense sauce with milk and flour |
add to the dried mushrooms a little of parsley | 
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| blend until obtaining 8 tablespoons of a perfectly homogeneous sauce |
add salt and keep warm at bain marie | 
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| brown the fresh mushrooms with garlic and the remaining parsley at high heat in few olive oil for avoiding them to become too softened |
take the volovant when swollen and browned at the surface | 
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| Stuff with 1 tablespoon of sauce on the bottom |
and 1 tablespoon of mushrooms up to the surface | 
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| serve hot or tepid |
