Funghi trifolati, in either version, makes for a great Fall or Wintercontornowith just about any meat dish. It can also be added to stews, fricasées and sautés. (It’s particularly nice with sautéed chicken.) With a little additional oil or butter,funghi trifolatimake a wonderful sauce...
Here’s how you make the mushroom cream sauce: Sauté some sliced or chopped mushrooms in olive oil until well reduced (salt the mushrooms to draw out their water), and when the mushrooms have shed their water and begin to sizzle, mix in abuttutoof finely chopped shallots and parsley and ...