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Trim any tough parts of the 120 grams shiitake mushrooms off, including stems.
Use a damp paper towel to clean the caps, working outwards from the center.
Quarter the mushrooms.
Add the ¼ cup olive oil, 10 grams garlic, and 1 dried chili pepper to a small frying pan-fry over medium heat until the garlic is tender and fragrant.
Add the shiitake mushrooms and ¼ teaspoon salt, and cook until they just start to brown around the edges.
Garnish with Parsley and serve warm with a carbohydrate of your choice.