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:
- 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:
covered percent of daily need
