Funghetti Trifolati
I truly love mushrooms! For a lot of different reasons. They remind me of when I was younger and used to take huge hikes in September in the Alps. I love the smell of the trees right after it has rained, and that earthy scent is very characteristic of places where you can find a nice bunch of porcini. There are infinite varieties of mushrooms, and the beauty of this vegetable is that the flavor and aroma are so intense and delicate that most of the time you do not need to cook them for a long time or add any particular spices. The versatility of mushrooms is so vast that you can have them pretty much with anything you like; pasta, rice, chicken, meat. I really enjoy this particular recipe because it is very simple, fresh and easy to cook.
Total Steps
5
Ingredients
7
Tools Needed
1
Ingredients
- 1 pounds mixed variety of mushrooms, such as cremini
- 2 cloves garlic, minced
- 4 sprigs fresh Italian parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1/3 cup dry white wine
- pepper(optional)
- salt(optional)
Instructions
Step 1
In a large skillet, let the extra virgin olive oil get hot. Add the minced garlic and sauté until it takes on a golden color without burning.
Step 2
When the garlic is ready, add the mushrooms. Let them release their juice and reduce for 5 to 10 minutes.
Step 3
Once the mushrooms have released all their liquid and reduced a bit, add the dry white wine and let it reduce for another 5 minutes until the juice reaches a nice consistency.
Step 4
Add salt and pepper to taste.
Step 5
Before serving, sprinkle the chopped fresh Italian parsley on top.