Satue di Funghi, Piselli e Cipolle freschemore
clove of garlic
tablespoons extra virgin olive oil
glass dry white wine (chardonnay or Frascati)
lb Button or White mushrooms
fresh white onions thinly sliced
lb fresh green peas
In a frying pan over low heat saute extra virgin olive oil and garlic clove smashed (do not peel) until brown. Then add the mushrooms, cover with a lid and wait until all the water will be released for about 8-10 minutes (time will depend on variety of mushrooms). Add fresh peas into it and then turn on the head and add dry wine and cook until evaporated. In another frying pan heat up extra virgin olive oil and start browning the onions. and while sautéing add spoonfuls of water to avoid the onions turning brown and burning. In the add onion to the vegetable medley, and add salt and chili flakes if you want a spicy touch. Let it season for a few minutes under low heat and add freshly chopped parsley. Serve hot.