Clean the King Oyster/Cardoncelli mushrooms from eventual dirt. Usually, this is done by scraping the end of the stem with a sharp knife and brushing the rest shortly under cold water.

Slice the King Oyster mushrooms transversely, more or less half an inch per slice. Of course, the more uniformly sized the bites, the easier the cooking will be because they will all be ready at the same time.

With the blade of a large knife flat on it, crush the garlic clove by pressing your lower palm - no need to peel it - and transfer it to a medium pan with one or two tablespoons of extra virgin olive oil. Turn on the heat on medium and brown the garlic for up to 5 minutes until golden.

Discard the garlic and add the King Oyster/Cardoncelli mushrooms and the chopped parsley. Sprinkle them with a pinch of salt and cook over medium-low heat for about 10 minutes. I usually cook them covered and then check: if they are very watery, I uncover the pan midway for the juices to dry up a bit.

Serve hot immediately or at room temperature later.