Funghi Porcini Trifolati - Porcini mushrooms with garlic and parsley

By pattie_d

This is a very popular side dish to compliment a veal or beefsteak entree. The mushrooms may also be served on top of the meat.

Ingredients

• • 17 ounces (approx. 500 grams) of small porcini mushrooms
• • 2 cloves of garlic
• • 1 hand-full of Italian parsley, finely chopped
• • 2 tbsp (tablespoons) of extra virgin olive oil
• • Black crushed pepper
• • Salt

Details

Servings 6

Preparation

Step 1

Use fresh or frozen porcini mushrooms. Wash the mushrooms and cut off the stems. Dry them with a clean cloth. Chop into small slices. Cut the garlic into little pieces and place in a frying pan with the olive oil.

Cook at medium heat until the garlic is a golden color. Add the mushrooms and stir with a wooden spoon.

Partially cover the frying pan so that the liquid can evaporate. Once the mushrooms are “al dente” (quite soft), reduce heat and add the parsley and pepper. Simmer for 1 minute and serve in a large dish.