From Piedmont with Love: Sautéed Garlic Mushrooms (Funghi Trifolati)
Details
Earthy mushrooms, sizzling garlic, and fresh parsley unite in this simple yet elegant Italian classic.
Ingredients
Instructions
Prep the Mushrooms
Gently clean the mushrooms by wiping them with a damp cloth or a soft brush to remove any dirt. Avoid rinsing them with water if possible, as they can absorb it and become soggy. Slice them to an even thickness.
Sauté the Aromatics
In a large skillet, heat the olive oil over a medium heat. Add the garlic (and chili, if using) and cook for about 1-2 minutes until fragrant and lightly golden. Be careful not to let the garlic burn.
Cook the Mushrooms
Turn the heat up to medium-high, add the sliced mushrooms to the pan, and spread them in a single layer. Cook for about 5-7 minutes, stirring occasionally, until they release their natural water. Continue cooking until the liquid has evaporated and the mushrooms begin to sizzle and turn golden brown.
Season and Finish
Once the mushrooms are browned, season with salt and freshly ground black pepper. Stir in the finely chopped fresh parsley, cook for another minute to combine the flavors, then remove from the heat.
Serve
Serve the Funghi Trifolati hot as a starter with crusty bread to soak up the delicious juices, or as a side dish.
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