Funghetti Trifolati

Funghetti Trifolati

Funghetti Trifolati

45 minutes

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Details
  • Servings:   6
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   3 Points
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Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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.

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