Funghi All’aglio Recipe

Preheat the oven to 200°C (390°F). Brush or wipe mushrooms clean with a damp cloth; trim stems flush with caps. If mushrooms are large, halve or quarter to make bite-sized pieces.

Finely mince the garlic, finely chop the shallot, and shred or thinly slice the mozzarella. Measure out wine and stock.

Heat pan

Place a large ovenproof skillet over medium-high heat. Add olive oil and butter and let butter melt and foam but not brown.

Add the chopped shallot and sauté 1–2 minutes until soft and translucent.

Add the mushrooms in a single layer if possible. Let them cook undisturbed 3–4 minutes to develop color, then stir and cook another 3 minutes until they release most of their moisture and begin to brown.

Stir in the minced garlic, thyme leaves, and half of the chopped parsley. Cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine simmer briskly 1–2 minutes to burn off most alcohol.

Add the stock, salt, pepper, and lemon juice. Simmer uncovered 2–3 minutes until the liquid is reduced by roughly half and has a glossy, slightly thickened coating on the mushrooms.

Taste and adjust seasoning (add more salt, pepper, or a squeeze of lemon if desired). If using an ovenproof skillet, spread the mushrooms evenly in the pan. If using a separate baking dish, transfer mushrooms to a shallow ovenproof dish.

Distribute the shredded or sliced mozzarella evenly over the hot mushrooms. Sprinkle the grated Parmesan and red pepper flakes, if using.

Place the skillet or baking dish in the preheated oven and bake 8–10 minutes, or until the mozzarella is melted and starting to bubble and barely brown.

Remove from oven and sprinkle with remaining chopped parsley. Let rest 2 minutes so cheeses set slightly.

Serve hot as a starter (Primi) with crusty bread for scooping the garlicky juices, or spoon onto crostini. Yield: serve to 4 people as a starter.