FUNGHI TRIFOLATI IN PADELLA

Sautéed Mushrooms Ingredients for 4 people 500 g cleaned button mushrooms Salt to taste 5-6 tablespoons extra virgin olive oil 3 large garlic cloves 1 sprig fresh parsley 1. If you buy sliced ​​button mushrooms, rinse them quickly under cold running water, drain, and then dry them thoroughly with a kitchen towel. (If using whole button mushrooms, peel them, remove the soil with a small knife, pat them dry with a damp cloth, and then slice them.) 2. Once the mushrooms are dry, place them in a large container, drizzle with oil, and mix well, ensuring the oil comes into contact with the surface of each mushroom. 3. Now crush the unpeeled garlic cloves, add them to the mushrooms, and mix. 4. Heat a nonstick skillet over high heat for a few minutes. Once the pan is hot, add the seasoned mushrooms and cook over high heat, stirring frequently, for 6-7 minutes until golden brown (almost charred). To avoid breaking them, stir them gently or sauté them in the pan. 5. Once the mushrooms are golden brown, turn off the heat, season with salt, and add the chopped parsley. 6. Stir, cover, and let rest for another 5-6 minutes (they will cook inside as well). After 5-6 minutes, remove the garlic cloves and serve the mushrooms. Or, place them in a container and set aside. N.B. Do not add water! Subscribe to the channel (free, of course): https://goo.gl/2FSalB Blog: http://www.carlogaiano.com BECOME MY FRIEND! https://goo.gl/2FSalB All my videos: https://goo.gl/oylpY6 Follow me on social media: Facebook: https://goo.gl/IWlwdZ Instagram: https://goo.gl/e5GUFN Twitter: https://goo.gl/HrLf2S Pinterest: https://goo.gl/tLQWne Google+: https://goo.gl/3bmbJh Subscribe to the channel (free, of course): https://goo.gl/2FSalB