Funghi trifolati (Sautéed Mushrooms)
Ingredients
- 500 g 1 lb mushrooms, thinly sliced
- 1-2 cloves of garlic slightly crushed and peeled
- A red hot pepper or a pinch of dried red pepper flakes optional
- Salt and pepper
- A few sprigs of fresh parsley finely chopped
- Olive oil
Instructions
- Using the traditional recipe (pictured above), you thinly slice your mushrooms, then sauté them over a lively flame in the oil with the garlic cloves tossed in. (If you want a little heat, you can add a peperoncino or some red pepper flakes.)
- Sprinkle the mushroom slices with a pinch of salt right away—this will cause the mushroom to exude its juices. In just a few minutes, the juices will evaporate and you will begin to hear the mushrooms start to sizzle and lightly brown. Once that happens, add some finely chopped parsley and, if you like, freshly ground pepper, and serve.
Notes
For a more ‘refined’ version, sauté the mushroom slices in a mixture of olive oil and butter (omitting the garlic) and when you get to the sizzling stage, add finely chopped shallot and parsley. Sauté a minute or two further to cook the shallot and serve.