Funghi trifolati (Wild mushroom medley)

    20 min

    A variety of wild mushrooms are gently fried in olive oil with garlic and parsley. This is a delicious Italian side dish that goes well with polenta, or you can use in a risotto.

    London, England, UK
    3 people made this

    Serves: 4 

    • 450g wild mushrooms (2 or 3 different varieties)
    • 1 clove garlic, kept whole
    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic, chopped
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 small bunch flat leaf parsley, chopped

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the extra virgin olive oil in a frying pan over medium heat. Slowly cook the garlic, taking care not to burn it as this will ruin the taste of the dish.
    2. Add the mushrooms, salt and pepper and cook for 5 to 6 minutes. Sprinkle over the minced parsley and serve.

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