Mushrooms Trifolati

SERVES: 6

PREPARATION TIME: 10 minutes

COOKING TIME: 15 minutes

Ingredient

½ cup Filippo Berio Extra Virgin Olive Oil
3-4 garlic cloves, finely chopped
500 g (1 lb) crimini or portabello mushrooms, sliced
225 g (1/2 lb) medium closed cup or button mushrooms, sliced
2 tbsp freshly chopped parsley

Method

Heat 6 tbsp of the oil in a very large frying pan, add the garlic and cook for 10 seconds. Increase the heat then add the mushrooms, turn them quickly in the oil then cook for 5-6 minutes until tender.
Lift from the pan with a slotted spoon into a dish. Boil the liquid from the mushrooms until reduced to about 2 tbsp then add the remaining oil and seasoning.
Pour over the mushrooms and leave to cool. Serve at room temperature scattered with the parsley.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.