|
Funghi Trifolati (Sauteed Mushrooms) |
| Preparation: 25 minutes |
| Cooking Time: 14 minutes |
| Ingredients (Serves 4) |
600 gr. (1.3 pound) |
Fresh washed mushrooms |
2 Tbs. |
Extra virgin olive oil (EVOO) |
1 Tbs. |
Peppermint leaves chopped |
1 Tbs. |
Italian parsley chopped |
2 |
Garlic cloves slightly crushed |
50 ml (1/4 cup) |
Dry white wine |
|
Salt and pepper to taste |
| Preparation |
• |
Clean mushrooms thoroughly with plastic brush under drizzling cold water, being careful not to soak the bottom part. Slice caps and chop stems. |
• |
Brown garlic in EVOO for about 2 minutes, then discard. |
• |
Add mushrooms and sauté on medium-high fire for about 4 minute. |
• |
Add wine and cook for about 6 minutes, or until completely evaporated. |
• |
Add mint and parlsey and cook for 2 more minutes. |
|
Click on the images above to see larger pictures |
| Comments |
• |
This is my interpretation of a well known Tuscan recipe. Other versions are widely available in cookbooks and online. Some call for the use of wine while other call for a couple of Tbs. of butter. Some include the addition of mint leaves, while other use Italian parsley only. |
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In addition to being served as a side dish for meat, seafood, frittata, or grilled cheese sandwiches, this mushroom dish is also very good served as an hors d'hoevres on crackers or whole wheat toast triangles, or as bruschetta ai funghi (mushroom bruschetta.) |
| Wine and Beverage Pairing |
• |
Ansonica IGT from Tuscany, Sangiovese di Toscana IGT, Chianti DOCG Riserva Canto del Leccio, Cabernet Sauvignon Polyphemus 2004, Monteregio di Massa Marittima DOC Thesan Riserva. |
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