| 20 |
| Serves: people |
- In Italian cooking ‘trifolati’ means thinly sliced vegetables cooked in olive oil, garlic and parsley.
- The key to the success of this dish is to cook the mushrooms on a medium to high heat.
INSTRUCTIONS
- Wipe the mushrooms clean and slice thinly. Peel and bash the garlic clove. Wash and roughly chop the parsley.
- Warm the olive oil in a frying pan and brown the garlic clove. Add the mushrooms and cook over a medium heat for about 10 minutes, stirring frequently but delicately to prevent breaking the mushrooms.
- Add the parsley and sprinkle with a little salt. Continue cooking for another 5 minutes or until the cooking juice has been absorbed.
- Sprinkle with freshly ground black pepper and serve.
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