‘Trifolati’ mushrooms with extra virgin olive oil
Cut the cleaned mushrooms into similar sized pieces.
Put a pan on the heat with a drizzle of extra virgin olive oil and a clove of garlic.
Remove the garlic when it is golden, without burning it.
Sauté the mushrooms over a high heat for approximately 5 minutes, until they are crispy on the outside and soft on the inside.
For the final step, add salt and parsley, then turn off the heat.
You can serve the ‘trifolati’ mushrooms as a side dish to meat to your liking, to compliment an omelette with mushrooms or use them to prepare a mushroom soup.
In this recipe we have used king trumpet mushrooms. Other varieties such as porcini, shiitake or simple champignon mushrooms are also fine.
If you use chanterelle, honey or cyclocybe aegerita mushrooms, you must blanch them first.