Funghi Trifolati (Truffle Style Mushrooms)
Vegetables - Mushroom - -
- Up to 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 3 tablespoons fresh italian parsley
- 675 grams / 1 1/2 pounds mushrooms, sliced (any kind, but preferably a mixture of cremini, portobello, chantrelles and shitake, etc)
- Salt and pepper to taste
- 1 tablespoon light miso
In a large, non-stick skillet, heat 2 tablespoons olive oil with the garlic. Cook and stir until the garlic becomes pale and gold in colour. Add the parsley and the mushrooms, along with a little more olive oil, if you wish. Add salt and pepper to taste and stir fry the mushrooms until they are tender. Mix miso with a little water and add to the pan, stir over high heat until moisture is absorbed. Serve hot or at room temperature.
From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.