Ingredients
600 g of Tyrolean crescents
700 g of cardoncelli mushrooms
a sprig of parsley
olive oil to taste
2 cloves of garlic
parmesan cheese to taste

Preparation
Fry the garlic with olive oil, then add the cultivated cardoncelli mushrooms previously cut into strips and cook them for about 2 minutes once they have been fried. In the meantime, boil the crescents in abundant salted water for about 2 minutes, as soon as they are drained, sauté them with the prepared sauce. Once served, grate some parmesan cheese to taste.