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Cook over medium heat until the mushrooms are tender.
Sautéed Mushrooms
Funghi Trifolati
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3/4 lb (675 g) fresh mushrooms
2 tablespoons extra-virgin olive oil
1 garlic clove, sliced
pinch of crushed red pepper
1 tablespoon Italian parsley, chopped
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Clean the mushrooms, and cut them into large slices.
Pour the olive oil in a frying pan and add the garlic and red pepper. Turn the heat to medium. Sauté briefly. Add the mushrooms before the garlic starts coloring. Add salt.
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Top with the fresh parsley and serve warm.

Side Courses >> Sauteed Mushrooms