The way you sauté mushrooms in Italy is unique, we call them Funghi Trifolati.
Here is the recipe, I will use it over and over again in various recipes in the blog so it deserves its own post. The first recipe using funghi trifolati will be here soon: crepes with ham and mushrooms -me: drooling!
- white mushrooms
- olive oil to saute the garlic (2-3 tbs)
- chopped parsley
Slice the mushrooms thinly (picture 1). Toss in a pan over medium heat, cover and let simmer for 10 minutes (picture 2). The mushrooms will release quite some water and start to soften and cook.
Drain the mushrooms.
In the same pan heat some olive oil. Chop some garlic cloves or score them. Fry the garlic until it turns light brown (picture 3). Toss the mushrooms in and cook for 10 more minutes on medium heat (picture 4). Add some chopped parsley and enjoy as a side or use as a base for other recipes.
Note that I am not giving you specific amounts for garlic and parsley because it is a matter of taste. The olive oil is needed to sauté the garlic so don’t exaggerate, 1 or 2 tablespoons are enough.