Funghetti Trifolati
Funghetti Trifolati could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for.
- Servings: 6
- Total cooking time:
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.
