Trifolare is a classic Italian method of cooking thinly sliced vegetables with garlic, olive oil, and parsley. Mushrooms trifolati make a quick and light side dish that pairs with almost everything.
450 gr. (1 pound) mushrooms, cleaned and finely sliced
1 garlic clove, minced
1 bunch flat leaf parsley finely chopped
salt and pepper
Heat 2 tablespoon extra virgin olive oil in large skillet. Add mushrooms and sauté until tender. It is essential to cook the mushrooms on relatively high heat so they do not release moisture and become tough. Watery mushrooms like crimini will cook in a few minutes, porcini or other wild mushrooms will take longer.
Stir in garlic and sauté for an additional minute, until fragrant, do not burn it! Remove from heat and add the chopped parsley. Season with salt and black pepper. Serve at room temperature.
Mushroom, zucchini or artichokes trifolati can be used as a topping for crostini. Prepare as above, cool and blend it into a chunky spread using a food processor. Use on crusty bread, toasted until golden. Before serving, drizzle with your best of olive oil and garnish with a few parsley leaves
Serves 4 as a side dish