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Cook over medium heat until the mushrooms are tender.
Sautéed Mushrooms
Funghi Trifolati
Funghi Trifolati
3/4 lb (675 g) fresh mushrooms
2 tablespoons extra-virgin olive oil
1 garlic clove, sliced
pinch of crushed red pepper
1 tablespoon Italian parsley, chopped
2 tablespoons extra-
1 garlic clove, sliced
pinch of crushed red pepper
1 tablespoon Italian parsley, chopped
Clean the mushrooms, and cut them into large slices.
Pour the olive oil in a frying pan and add the garlic and red pepper. Turn the heat to medium. Sauté briefly. Add the mushrooms before the garlic starts coloring. Add salt.
Top with the fresh parsley and serve warm.
Side Courses >> Sauteed Mushrooms
INGREDIENTS
PREPARATION
