Quick and moreish side dish!

Quick info

  • Servings: 2 people
  • Prep: 15 minutes
  • Cooking: 10 minutes
  • Tools: medium frying pan, bowl, chopping board, knife, wooden spoon, kitchen cloth
  • Heads-up: clean the mushrooms with a damp cloth, not under water, so they don’t soak up moisture and lose flavour

Ingredients

  • 400g (14.1 oz) fresh mushrooms
  • 1 garlic clove
  • 2 tablespoons dry white wine
  • chopped parsley to taste
  • extra virgin olive oil to taste
  • fine salt to taste
  • black pepper to taste

Method

  1. Clean the mushrooms. Wipe off any dirt by gently rubbing the surface with a damp cloth. Pull off the stems, and if you like, peel the cap and remove the gills. Slice the mushrooms thinly and tip them into a bowl.

  2. Get the base going. Heat a drizzle of olive oil in a frying pan with a whole garlic clove.

  3. Cook the mushrooms. Add the sliced mushrooms and a handful of chopped parsley. Cook over medium heat for around 5–6 minutes, stirring now and again until they start to soften.

  4. Deglaze with wine. Pour in 2 tablespoons of dry white wine, turn up the heat and let the alcohol cook off for 1–2 minutes.

  5. Season. Add salt, pepper and a bit more fresh parsley, then cook for another 2–3 minutes so the flavours come together.

  6. Serve. Fish out the garlic and serve the funghi trifolati hot, as a side or a pasta sauce.

You can use a mix of mushrooms for a more complex flavour. For a creamier version, add a tablespoon of cooking cream or a knob of butter at the end. Also great on toasted bread or as a base for a mushroom frittata.