This Italian side consists of sautéed mushrooms in extra virgin olive oil along with herbs and seasonings. It makes a delicious side or topping for bruschetta or pizza!
1poundmixed mushrooms(cleaned and cut into small bites)
3Tablespoonsextra virgin olive oil
1clovegarlic(skin-on and lightly crushed)
2sage leaves
2smallrosemary sprigs
parsley(chopped)
salt and pepper(to taste)
Instructions
Heat the oil over medium heat on a sauté pan. Add garlic and sauté the garlic until aromatic. Remove garlic from the pan.
Add sage and rosemary, cook for a couple of seconds then add the mushrooms. Cook for 5 minutes.
After the liquids are gone and you hear the mushrooms start to sizzle, season with salt and pepper.
Keep cooking until the mushrooms are fully browned and tender.
Turn off the heat and sprinkle with chopped parsley. Serve.
Notes
If you want to use dried mushrooms, rinse them and soak them in warm water. Then discard the water and squeeze them well to remove the excess liquid before using on the recipe.
Whole garlic is used only to give a subtle flavor, if you want a strong taste you can add it minced and sauté along with the herbs.
Funghi trifolati leftovers last up to 3-4 days in the fridge. Allow the dish to cool down then store in airtight containers.