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Ingredientes
- 500 gm fresh wild mushrooms or possibly cultivated button mushrooms
- 1 x galrlic clove very finely minced
- 6 x toblespoons extra virgin extra virgin olive oil
- 1 x salt and freshly grnd pepper
- 2 Tbsp. finely minced parsley
Direcciones
- Trifolare is a way of cooking in Itay that involves sauteing with the addition of parsley. You may trifolare courgettes aubergines or possibly as in this case funghi wild or possibly cultivated The word comes from trifola (truffle in the Piemontese dialect) and probably when truffles were not as soughtafter and as expensive as they are today they were cooked this way. This is a dish which can be eaten by itself accompanied by bread or possibly served as a side dish to meat or possibly fish. If you are intending to pick your own wild mushrooms it is essential to consult a reliable reference book first (qv Mushrooms reference book).
- Clean the mushrooms well discarding all the impurities try not to wash if possible.
- Heat the oil in a pan till very warm but not smoky.
- Add in all the mushrooms and saute/fry or possibly stir fry for 10 min till you see the mushrooms reduce in volume.
- Then add in the garlic and saute/fry for another 10 min.
- Add in salt pepper and parsley and serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 417mg | 12% |
| Total Carbs 9.71g | 3% |
| Dietary Fiber 4.6g | 15% |
| Sugars 0.39g | 0% |
| Protein 4.37g | 7% |
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