132 kcalFunghetti Trifolati
25 min serves 6
VeganGluten-FreeDairy-Free
3gprotein8gcarbs7gfat
Ingredients
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic
- •1 pound mushrooms
- •salt
- •1 cup white wine
- •4 sprigs parsley
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Method
Adapted from foodista.com
- First, in a large skillet let the oil get hot.
- Then add the garlic saute until it takes on a golden color, without burning it.
- When the garlic is ready, add the mushrooms and let them release their juice and reduce for 5 to 10 minutes. At first the mushrooms look big, but they will shrink a lot. Don't worry if it appears to be a lot at first.
- When the mushroom has released all the liquid and it is reduced a bit, add the white wine and let it reduce for another 5 minutes, until the juice reaches a nice consistency.
- Add salt and pepper to taste.
- Before serving, sprinkle the parsley on top.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.