Clean the champions and cut them in half. Melt clarified butter in a large skillet and sauté mushrooms. When they begin to brown, stir well.
Depending on the moisture of the mushrooms, add a little water to loosen the dregs. Then cook everything briefly, season with chili salt and pepper and remove the pan from the heat.
Wash and chop the parsley, mix in and serve hot as a garnish.
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