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Sauteed Mushrooms

Funghi Trifolati
In Tuscany mushrooms are often sold with mentuccia or nepitella, sort of a wild cross between mint and oregano.



2 pounds fresh field mushrooms, stemmed and wiped clean

5 tablespoons Extra Virgin olive oil

2 cloves garlic, quartered

1/4 cup white wine

1 small bunch parsley, coarsely chopped

Salt and pepper

1 1/2 tablespoons dried oregano

*Nepitella, one small container if dried; 1 bunch if fresh

*Mentuccia, one small container if dried; 1 bunch if fresh


Slice the mushrooms thinly and set aside.

Heat the olive oil in a large sauté pan and add the garlic.  Cook until the garlic is fragrant.  Add the mushrooms and cook quickly for a few minutes over medium high heat.

Reduce the heat and pour in the white wine.  Cover the pan and braise the mushrooms until they are soft.  Season with salt and pepper and sprinkle with chopped herbs.

Serve immediately.

*These herbs may not be readily available.  You may substitute fresh or dried oregano instead.

This recipe is featured on show 2112 – Roast Pork, Tuscan Style.


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