Mushrooms Trifolati Recipe - Cooking Index
Mushrooms Trifolati Recipe - Cooking Index
The powerful anchovy taste requires the presence of a strongly flavored mushroom for balance, such as the shaggy parasol or common store mushroom. Serve on hot toast.
Type: Vegetables| 2 tablespoons | 30ml | Olive oil |
| 1 | Garlic clove - chopped | |
| 1 lb | 454g / 16oz | Mushrooms - sliced |
| 1 tablespoon | 15ml | Butter |
| 3 | Anchovy fillets - chopped | |
| Freshly-ground black pepper - to taste | ||
| Juice of 1/2 lemon | ||
| Freshly-toasted bread squares | ||
| 1 teaspoon | 5ml | Chopped fresh parsley |
In a saute pan or skillet, heat the oil and cook the garlic until translucent. Add the mushrooms and cook for 5 minutes or until all the liquid has evaporated. Add the butter, anchovies, pepper, and lemon juice and cook for 5 minutes. Remove from the heat and serve on squares of toast, sprinkled with the parsley.
This recipe yields 3 to 4 appetizer servings.
Source:
Wild About Mushrooms by Louise Freedman
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