Season lamb shoulder with salt and pepper, rub all over with olive oil. . Place it into the tray, put four spoons olive oil and put it to bake for an hour in a preheated oven at 200 degrees. Remove it and keep warm.In a pan, place one cup of warm water, cream and 100gr of stumps of boletus, cleaned and cut into pieces. Leave to fry about 15 minutes. Meanwhile, in another pan with a little butter fry the the top of the porcini, previously sliced. Add the garlic cloves.Add salt and pepper . Continue with roux on medium heat 15 minutes, add grated parsley, remove the garlic cloves. In the bowl for serving, slices the lamb, add the warm sauce, on the side of the plate put the slices of chopped hats boletus!
Enjoy your meal!