The sautéed mushrooms are a classic preparation of Italian cuisine, called “trifolati” because is a way to cook vegetables in oil, with garlic, black pepper, parsley and wine. It is one of the most cooked side dishes, especially on Sundays to accompany the meat.
The taste depends on the variety of mushrooms chosen, and depending on this choice the sautéed mushrooms can accompany various preparations, in some cases even fish. The recipe for this preparation is the same in all regions. In some cases the use of wine is avoided. For our recipe we have chosen fleshy cappellacci to be cut into cubes, but the procedure is the same for all varieties of mushrooms. The smaller ones do not even need to be cut. The sautéed mushrooms go very well with red meat, especially game and noble poultry.
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SAUTÉED MUSHROOMS (TRIFOLATI)
The sautéed mushrooms are a traditional recipe for the whole of Italy, perfect on Sundays with red meat or game.
Instructions
Clean the mushrooms with a smooth blade knife to scrape away (1) the soil from the hats and stems, to which you will also cut the final part. Then pass a damp cloth (2) to finish cleaning and if necessary pass the mushrooms under water (3), and dry them.
Cut the mushrooms first into strips (4) and then into cubes (5). Leave aside in a small bowl (6).
Peel the garlic (7). Chop the onion finely (8). Finally pour five tablespoons of extra virgin olive oil (9) in a large pan, and warm it.
Add the garlic and the onion in the pan (10), keeping the flame soft. When those are slightly browned, add the diced mushrooms (11) and cook slowly adding salt (12) for about five minutes.
Add some freshly ground black pepper (13), mix and pour the wine (14) to simmer until reduced. Cover with a lid and continue to cook for about 15 minutes, stirring often. Then turn off the heat, chop the parsley after washing and sprinkle it on the mushrooms (15). Mix and let it cool before serving.
