Fungi Di Tartufi Recipe

Time1h

Serves4

Wild Mushrooms, Black Truffle Powder, Roasted Garlic and Tomatoes

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Ingredients

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1
Clean the Mushrooms
Gently clean the wild mushrooms with a damp cloth to remove any dirt. Trim the ends if necessary and slice them into bite-sized pieces.
2
Season the Mushrooms
In a bowl, toss the cleaned and sliced mushrooms with black truffle powder, ensuring they are well-coated.

3
Roast the Garlic
Preheat the oven to 180°C (350°F). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and roast for about 30 minutes until soft and fragrant.
4
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seasoned mushrooms and sauté for about 5-7 minutes until they are tender and golden.
5
Add the Tomatoes
Add the halved cherry tomatoes to the skillet with the mushrooms. Cook for an additional 5 minutes until the tomatoes soften and release their juices.
6
Incorporate Roasted Garlic
Once the garlic is roasted, squeeze the cloves out of their skins and mash them with a fork. Stir the mashed garlic into the skillet mixture.
7
Season the Mixture
Add salt and black pepper to taste, stirring well to combine all ingredients. Cook for another 2-3 minutes.
8
Garnish and Serve
Remove the skillet from heat. Sprinkle with fresh parsley before serving warm, drizzling with the remaining olive oil if desired.