Prep Time: About 15 minutes hands-on
Meal Notes: The classic Italian base for sauteed mushrooms is featured in this recipe: olive oil, garlic, and parsley. Cooked in this trifecta of deliciousness, the mushrooms are called trifolati (truffled) because they are prepared in the same manner as truffles. This recipe is easy to make and even easier to pair with other dishes. Serve it with everything from pasta to steak to an antipasto platter.
Source: Essentials of Classic Italian Cooking cookbook by Marcella Hazan
1 1/2 lbs white button or baby bella mushrooms
1 1/2 teaspoons garlic
1/2 cup olive oil
Salt and pepper, to taste
3 Tablespoons parsley
Prep ingredients: Thinly slice the mushroom, without detaching the stem from the cap. Mince the garlic. Roughly chop the parsley.
Saute the mushrooms: Add the garlic and olive oil to a large frying pan and place over medium-high heat. Cook and stir the garlic until it turn pale gold, then add all the mushrooms and turn the heat up to high. When the mushrooms have soaked up all the oil, add salt and pepper, turn the heat down to low, and stir for about 1 minute, until mushrooms lose their juices. When this happens, turn the heat up to high again and boil the juices away for about 4-5 minutes.
Finish: Taste and correct for salt. Add the chopped parsley and stir well before removing from heat.