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Mushrooms "Trifolati Style" with Balsamic Vinegar
About 21-24 ounces of fresh boletus mushrooms
2 tbs. olive oil
a handful of parsley, chopped
2 cloves garlic, sliced
1 tbs. balsamic vinegar
salt
Wash the mushrooms and cut them up, keeping the stalks and heads separate. The
stalks should be cut very thin and the heads into substantial pieces. Fry the parsley
and garlic in olive oil. (At the end of the browning process, the garlic can be removed
for a milder flavor). Add the stalks and fry for a few minutes, then add the heads. The
mushrooms should cook for about 20 minutes altogether. Just before serving, add salt to taste
and the balsamic vinegar, and mix well.
Wine recommendation: Sorestant (rosé of Merlot), Midollini
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