Sautéed Mushrooms

Sautéed mushrooms are a simple and tasty side dish, typical of Italian cuisine, perfect to accompany meat or as an ingredient in other preparations, such as a pasta sauce. Note that mushrooms can be of different types, such as champignon, porcini or a mix. Here is the recipe:

Ingredients

• 500 g of mushrooms (champignon, porcini, or a mix)
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt
• Black pepper (optional)

Preparation

1. Clean the mushrooms well by removing the earthy part of the stem and dry them with a damp cloth. It would be better to avoid washing them under water to prevent them from absorbing too much liquid, which they would then release during cooking making the flavor less intense.

2. Slice the mushrooms into not too thin slices.

3. In a non-stick pan, heat some extra virgin olive oil and add the garlic cloves.

4. When the garlic begins to sizzle, add the mushrooms.

5. Cook the mushrooms over medium heat, stirring occasionally.

6. When the mushrooms have released their water and it has almost evaporated, season the mushrooms with salt and pepper to your liking.

7. Cook until the mushrooms are well browned.

8. At the end of cooking, remove the garlic cloves and add chopped fresh parsley.

9. Mix well and serve immediately.

Curiosity

The term “trifolati” comes from the Italian word “trifolare,” which in cooking means to sauté in a pan with oil, garlic, and chopped parsley. It is a cooking method that brings out the natural flavor of the ingredients, widely used in Italian cooking for the preparation of vegetable-based side dishes.