Funghi Trifolati

INGREDIENTS

100 grams fresh slices of mushroom buttons
5 grams dry porcini (soak in water)
5 grams garlic
salt and pepper to taste
100 grams spinach (blanched)and sauteed in garlic
10 ml extra virgin olive oil

PROCEDURE

Saute the fresh mushroom and dry porcini in garlic seasoned with salt and pepper. In a separate pan, saute the spinach in garlic. Plate as desired.

 

NOTES

Assorted Mushrooms Sautéed in Garlic and Extra Virgin Olive Oil