Funghi Trifolati Recipe

Time20m

Serves4

assortment of wild mushrooms sautéed with garlic, e.v.o.o., parsley, & truffle oil

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Ingredients

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1
Prepare the Mushrooms
Clean the wild mushrooms with a damp cloth to remove dirt. If they are large, cut them into bite-sized pieces.
2
Sauté the Garlic
In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3
Cook the Mushrooms
Add the cleaned mushrooms to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
4
Season the Mixture
Season with salt and freshly ground black pepper. Stir in the chopped parsley and cook for another 2 minutes.
5
Finish with Truffle Oil
Remove the skillet from heat and drizzle the truffle oil over the mushrooms. Toss gently to combine.
6
Serve
Transfer the funghetti trifolati to a serving dish and enjoy warm as a side or an appetizer.