Funghetti Trifolati
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 85.00
- Health score: 32.00
- Weight Watcher points: 3.00
Summary
Funghetti Trifolati could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 132 calories. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up extra virgin olive oil, garlic, wine, and a few other things to make it today. 8 people have tried and liked this recipe. Not a lot of people really liked this hor d'oeuvre. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a super spoonacular score of 84%. Users who liked this recipe also liked Funghi trifolati (Sautéed Mushrooms), and Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifolati.
Ingredients
extra virgin olive oil3 tablespoons
garlic2 cloves
variety of mushrooms1 pound
bell pepper6 servings
salt6 servings
wine1 cup
Instructions
Step 1
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.
Step 2
Add salt and pepper to taste. Before serving, sprinkle the parsley on top.
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, vegan