Funghetti Trifolati

Funghetti Trifolati is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 136 calories. For $1.48 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista has 8 fans. Head to the store and pick up extra virgin olive oil, wine, mushrooms, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 83%, this dish is super. Try Funghi trifolati (Sautéed Mushrooms), and Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifolati for similar recipes.

Servings: 6

 

Ingredients:

3 tablespoons extra virgin olive oil

2 cloves of garlic, minced

1 pound mixed variety of mushrooms, such as cremini

pepper

salt

cup dry white wine

4 sprigs of fresh Italian parsely, chopped

Equipment:

frying pan

Cooking instruction summary:

  1. First, in a large skillet let the oil get hot. Then add the garlic saute until it takes on a golden color, without burning it. When the garlic is ready, add the mushrooms and let them release their juice and reduce for 5 to 10 minutes. At first the mushrooms look big, but they will shrink a lot. Don't worry if it appears to be a lot at first. When the mushroom has released all the liquid and it is reduced a bit, add the white wine and let it reduce for another 5 minutes , until the juice reaches a nice consistency. Add salt and pepper to taste. Before serving, sprinkle the parsley on top.

 

Step by step:


1. First, in a large skillet let the oil get hot. Then add the garlic saute until it takes on a golden color, without burning it. When the garlic is ready, add the mushrooms and let them release their juice and reduce for 5 to 10 minutes. At first the mushrooms look big, but they will shrink a lot. Don't worry if it appears to be a lot at first. When the mushroom has released all the liquid and it is reduced a bit, add the white wine and let it reduce for another 5 minutes , until the juice reaches a nice consistency.

2. Add salt and pepper to taste. Before serving, sprinkle the parsley on top.


Nutrition Information:

Quickview
136 Calories
3g Protein
7g Total Fat
8g Carbs
33% Health Score
Limit These
Calories
136
7%

Fat
7g
12%

  Saturated Fat
1g
6%

Carbohydrates
8g
3%

  Sugar
4g
6%

Cholesterol
0.0mg
0%

Sodium
202mg
9%

Alcohol
4g
23%

Get Enough Of These
Protein
3g
6%

Vitamin C
97mg
118%

Vitamin A
2332IU
47%

Vitamin B2
0.38mg
22%

Vitamin B3
3mg
18%

Vitamin B6
0.33mg
16%

Vitamin E
2mg
15%

Vitamin B5
1mg
14%

Copper
0.26mg
13%

Potassium
441mg
13%

Folate
47µg
12%

Selenium
7µg
10%

Phosphorus
93mg
9%

Fiber
2g
9%

Manganese
0.19mg
9%

Vitamin K
7µg
8%

Vitamin B1
0.11mg
7%

Magnesium
20mg
5%

Iron
0.9mg
5%

Zinc
0.64mg
4%

Calcium
12mg
1%

Vitamin D
0.15µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

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