1lb(450 gr) frozen mixed mushrooms(or fresh, cleaned and cut into small bites)
2Tbsp.extra virgin olive oil
salt and pepper
Heat the oil over medium heat on a sauté pan. Add the butter and as soon as it melts add garlic and sauteé for a few seconds, just the time to allow the garlic to release its flavour and aroma, but be careful to not make it burn.
Add the mushrooms and season with salt and pepper. Add sage and rosemary, cook stirring from time to time until you see the mushrooms start to release their juices.
Once the liquids evaporate and you hear the mushrooms start to sizzling stir constantly until they’re fully browned and tender.
Adjust with salt and pepper, turn off the stove and discard the sage and rosemary. Sprinkle with parsley, give it a last mix and serve.
If you decide to use dried mushrooms and not soak them before, just make sure that the mushrooms are well packaged and clean, free of dust or impurities.
If you use fresh mushrooms you must first clean them and cut them into small bites. If you do not know how to do it, I recommend you see this post on how to clean mushrooms.
If you do not like the flavor of garlic, you can omit it or add it whole, just to flavor the dish a bit, you can then discard it at the end.
If you have Funghi trifolati leftovers, you can place them in a container with a lid and storage in the refrigerator where they will last up to 3 days.
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