Funghi Trifolati, Garlic and Parsley Mushrooms with White Wine

What you need

• 600 g (1 1/3 lb) cremini mushrooms, wiped clean, trimmed and sliced 5 mm (1/4 in) thick
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, lightly crushed
• 60 ml (1/4 cup) dry white wine
• 3 tbsp flat-leaf parsley, finely chopped
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Set a large wide frying pan on medium heat and pour in the oil.

2. 2

   Drop in the garlic and let it turn pale gold, about 1 min. Pull the pan off the heat if it darkens, since browned garlic is bitter.

3. 3

   Add the mushrooms in a single layer, working in two batches if the pan is crowded. Cook without stirring for 2 min to let them color.

4. 4

   Stir and keep cooking over medium-high heat until the liquid they release has evaporated and the edges are golden, 6-8 min.

5. 5

   Pour in the wine and let it bubble away almost completely, 1-2 min.

6. 6

   Season with salt and pepper. Take out and discard the garlic if you prefer.

7. 7

   Stir in half the parsley and cook 30 seconds more.

8. 8

   Move to a warm dish, scatter the rest of the parsley over the top and serve hot.

Imported from cookist.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.