1 1 1/4 lb (500 g) chanterelles, field mushrooms or cultivated mushrooms
1 sprig thyme
1 clove garlic
2 whole eggs
1 1/2 oz (40 g) grated Parmesan or other hard cheese
4 tbsp fine fresh breadcrumbs
2 tbsp finely chopped parsley
light olive oil
salt and freshly ground pepper
sprigs of parsley
serve with: fresh tomato sauce
1. Trim and wipe or rinse and dry the mushrooms; cut them in fairly large pieces and place in a large, non stick frying pan with 2 tbsp oil, the thyme and the whole peeled garlic, slightly crushed with the flat of a heavy knife. Sprinkle with a little salt and pepper, cover tightly and cook over a very low heat for about 20 minutes or until the mushrooms are very tender.
2. Remove the lid and cook over a high heat so that all the moisture evaporates. Remove and discard the thyme and garlic. Chop the mushrooms finely. Drain off any remaining liquid from the mushrooms and mix them in a bowl with the lightly beaten eggs, a little more salt and pepper, the grated cheese, breadcrumbs, a very little crushed garlic if wished and the parsley. Blend into a dense, even consistency that will hold its shape, adding more breadcrumbs if necessary.
3. Divide the mixture into even portions and shape these into round, flattened rissoles looking rather like fishcakes, about 2 in (5 cm) in diameter.
4. Shallow fry, turning once. Drain well and keep hot on kitchen paper to absorb more oil while you finish frying the rest.
5. Serve garnished with parsley sprigs and accompanied by the fresh tomato sauce.