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Mushrooms Trifolati


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  • 2 tablespoons olive oil
  • 1 garlic clove chopped
  • 1 pound mushrooms sliced
  • 1 tablespoon butter
  • 3 anchovy fillets chopped
  • Freshly-ground black pepper to taste
  • Juice of 1/2 lemon
  • Freshly-toasted bread squares
  • 1 teaspoon chopped fresh parsley


Servings 3


Step 1

In a sauté pan or skillet, heat the oil and cook the garlic until translucent. Add the mushrooms and cook for 5 minutes or until all the liquid has evaporated. Add the butter, anchovies, pepper, and lemon juice and cook for 5 minutes. Remove from the heat and serve on squares of toast, sprinkled with the parsley.

This recipe yields 3 to 4 appetizer servings.

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