Funghi trifolati
Stewed mushrooms
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- 400 g (14 oz) fresh mushrooms
- 30 g (1 oz) butter
- 1 or 2 garlic cloves
- Bunch of fresh parsley, finely chopped
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper if you like
- Time:
preparation: 20 minutes
cooking: 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Sauteing fresh mushrooms in olive oil, parsley, garlic and butter is the common way by which fresh or frozen mushrooms are cooked. In Italian this cooking way is called trifolare. You'll have the best result with porcino mushrooms (Boletus species).
Clean mushrooms. You have to brush off any earth and wipe with damp kitchen paper.
Don't wash them under cold running water.
Now you can slice fairly thickly or cube them.
Put the butter, olive oil and garlic cloves in a non-stick frying pan. Saute the garlic cloves for a couple of minutes on a low heat, remove them and add the mushrooms. Increase the heat and saute for some minutes stirring frequently. You can notice some liquid forms. Lower the heat and keep on cooking, half-covered, stirring now and then until the cooking juice is well retired.
You need about 20 minutes. Add some hot vegetable stock only if necessary.
Sprinkle with parsley, season to taste with salt and pepper, stir, wait for 5 minutes and serve.
Note
- - Keep some boiling vegetable stock while you're cooking the mushrooms for a lot of mushrooms form no liquid.
- - If you want a lighter recipe, double the olive oil and use no butter.
- - Spoon them over toast for a light supper or to make a nice appetizer. They also make a nice accompaniment to meat or fish dishes.
- - You have the best result with porcini (wild mushrooms)
- - Don't let the cooking juice retire very well and increase the olive oil: you have a fantastic sauce to dress Italian tagliatelle or noodles.
- - You can prepare this dish 1 day ahead. Cover and refrigerate. Rewarm before serving.
- - If you don't like garlic don't worry! Substitute garlic with onion. The dish tastes fantastic!
The author Loretta Sebastiani lives in Italy (IT)
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