1 bunch of flat parsley
2 chopped garlic cloves
Salt and pepper
Cut the Eryngii into thin slices of about one centimetre. Make a mixture of olive oil, chopped garlic, salt and pepper. Leave to infuse for 10 minutes and grease the grill with it. Grill the slices of Eryngii until soft. If necessary, brush the slices with a little oil while grilling.
Cut the parsley into large pieces. Place the grilled Eryngii slices in a bowl and mix in parsley and the juice of a lime. Serve the grilled Eryngii on a plate and sprinkle some soy sauce over it before serving.
Serve the salad lukewarm or cold with some bread.
Note: Never wash the mushrooms with water. If there is dirt, it is best to wipe it off with a piece of kitchen paper or a small brush.