Mixed Sautéed Mushrooms

Mixed sautéed mushrooms is a versatile and delicious dish that can be served as a side or used to accompany other main courses. Here is the traditional recipe:

Ingredients

• 500 g of mixed mushrooms (porcini, champignons, honey fungus, shimeji, etc.)
• 2 cloves of garlic
• Chopped fresh parsley, to taste
• 4 tablespoons of extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Preparation

1. Clean the mushrooms by removing any soil residues with a brush or a damp cloth. Avoid rinsing them under running water as they would absorb too much moisture. Then cut them into slices or pieces, depending on your preference and their size.
2. Take a large frying pan and heat the extra virgin olive oil over medium heat. Add the whole garlic cloves and let them brown until they become fragrant (be careful not to burn them).
3. Remove the garlic from the pan and add the mushrooms. Salt them lightly and let them cook over medium-high heat, stirring occasionally. The mushrooms will release their natural water.
4. Continue cooking until all the water has evaporated and the mushrooms start to brown, then adjust for salt and pepper.
5. Near the end of the cooking time, add the chopped parsley and stir well to evenly flavor.
6. Serve the sautéed mushrooms hot, as a side dish to meat courses, or use them to enrich first courses like risottos or pastas.

Curiosity

The term “trifolati” is Italian and refers to a cooking technique where ingredients are finely chopped and sautéed in a pan with oil and garlic. In the case of mushrooms, this preparation enhances their flavor and texture, making the side dish very popular in Italian cuisine.