Italian cuisine · Vegetable Dishes

Funghi Trifolati

Mushroom slices seared sharply in olive oil, deglazed with white wine and finished with garlic and parsley.

Ingredients · for 4 servings

• 600 g mushrooms
• 3 garlic cloves
• 1 bunch flat-leaf parsley
• 100 ml dry white wine
• 5 tbsp olive oil
• 1/2 lemon
• Salt, pepper

Instructions

1. Clean the mushrooms only with a cloth or brush, do not wash them, and cut into 5 mm thick slices - wet mushrooms won't fry, they'll steam.
2. Cut the garlic into fine slices and finely chop the parsley leaves.
3. Heat the olive oil strongly in a wide pan and fry the mushrooms in batches for 5-6 min. without stirring at first, until the liquid has evaporated and the slices are golden brown.
4. Return all the mushrooms to the pan, add the garlic and fry for 1 min. while stirring, until fragrant but still pale.
5. Deglaze with the white wine and reduce uncovered for 3-4 min., until only a glossy, short liquid coats the mushrooms.
6. Remove from the heat, season with salt, pepper, a splash of lemon and the parsley, and serve immediately with meat, polenta or bread.