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Sauteed Mushrooms

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Active Time:  25 Minutes
Total Time:  45 Minutes
  Serves 4
The term trifolati comes from the old Umbrian word for truffle, trifole, suggesting the rich aromas that result from cooking any mushrooms with a mixture of onion, garlic, parsley and wine. Select a diverse mixture of fresh mushrooms, including white mushrooms, portobellos, cremini and any wild varieties. Serve as a side dish to roasted meats or spoon atop bruschetta or veal scaloppine.
RECIPE INGREDIENTS
1 package dried porcini
1 cup cool water
1 tablespoon extra-virgin olive oil
2 tablespoons minced yellow onion
1 tablespoon minced garlic
1 pound assorted fresh mushrooms, stems removed, brushed clean and sliced
1/4 cup  minced fresh parsley
1/4 cup dry Italian white wine
salt and freshly ground pepper
Other necessary recipes:
Bruschetta with Tomatoes, Beans and Fresh Herbs
Sauteed Mushrooms Recipe at Cooking.com
DIRECTIONS
In a bowl, combine the porcini and water. Let stand until softened, about 20 minutes. Remove the porcini, reserving the liquid. Clean the porcini, if needed, and chop coarsely. Strain the porcini liquid through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container, then discard all but 1/4 cup of the liquid.


In a frying pan over medium heat, warm the olive oil. When hot, add the onion and garlic and sauté until fragrant, about 30 seconds; do not allow to brown. Add the porcini and fresh mushrooms and continue to sauté over medium heat, stirring continuously to prevent burning, until slightly limp, about 3 minutes.


Add the 1/4 cup reserved porcini liquid and simmer for 3 minutes. Add the parsley and white wine and simmer over medium heat until there is only 1/4 cup liquid remaining, 8 to 10 minutes.


Season to taste with salt and pepper. Transfer to a warmed serving dish and serve immediately.


Recipe author: Mary Beth Clark


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Italy on the Side
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 100
Sodium: 10mg
Fiber: 3g
Carbohydrates, Total: 10g
Protein: 5g
% Cal. from Fat: 36%
Fat. Total: 4g
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