Funghi Trifolati  

Sautéed mushrooms represent a side dish of the Italian gastronomic tradition very tasty and easy to prepare. Sautéed mushrooms can be prepared with many types of mushrooms. In addition to paddy straw, porcini, shitake, chanterelles, oyster and morels are also used. You can use fresh mushrooms, dried or canned. 

INGREDIENTS

400g fresh mushrooms

1 clove of garlic poached

half a glass of white wine

a few sprigs of parsley

extra virgin olive oil to taste

salt to taste

pepper to taste

PREPARATION

Cut the mushrooms into slices. Pour a little oil into the pan. Add a clove of garlic. Distribute the chopped mushrooms evenly in the pan with the hot oil. Brown over high heat adding pepper. When they are browned, deglaze with white wine and let them cook for 10/15 minutes over medium heat. Add the chopped parsley. Serve with salt. Pour a drizzle of oil. The mushrooms are ready to be served.