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 flavor

Ingredients

  • 400g (14.1 oz) fresh button mushrooms
  • 1 whole garlic clove
  • 2 tablespoons dry white wine
  • 2-3 parsley leaves, chopped (roughly)
  • 1 scant tablespoon extra virgin olive oil
  • 1 scant 1/4 teaspoon salt
  • 3 grinds of black pepper

Method

  1. Clean the 400g (14.1 oz) of button 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. Cut the mushrooms into thin 5mm (1/5 in) slices and tip them into a bowl.

  2. Get the base going. Heat 1 scant tablespoon of olive oil in a frying pan with a whole garlic clove.

  3. Cook the mushrooms. Add all the sliced mushrooms and, a little at a time so you can judge by eye, half of the 2-3 chopped parsley leaves. 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. Stir now and again so they don’t stick to the bottom of the pan.

  5. Season. Add 1 scant 1/4 teaspoon of salt, 3 grinds of pepper and the rest of the fresh parsley, then cook for another 2–3 minutes so the flavors 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 flavor. For a creamier version, add a tablespoon of cooking cream or a pat of butter at the end. Also great on toasted bread or as a base for a mushroom frittata!