Funghi Trifolati

Funghi Trifolati


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


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.



Assorted Mushrooms Sautéed in Garlic and Extra Virgin Olive Oil

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