Mushrooms with garlic and parsley (Funghi trifolati) from 1,000 Italian Recipes by Michele Scicolone

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on June 13, 2011

    p. 436 - Simple and delicious. This dish is greater than the sum of its parts. I believe the sliced garlic makes all the difference here. I made the dish w mixed wild mushrooms from my market's 'shroom farm. Just perfect. I'd definitely make this again. I did need to deglaze the pan w a splash of red wine which added to the flavour but could also use a non-stick pan next time to avoid any sticking.

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