Funghi trifolati (champignons sautés)

Ingrédients

• 1 pound mixed mushrooms (cleaned and cut into small bites)
• 3 Tablespoons extra virgin olive oil
• 1 clove garlic (skin-on and lightly crushed)
• 2 sage leaves
• 2 small rosemary sprigs
• parsley (chopped)
• salt and pepper (to taste)

Préparation

1. 1

   Heat the oil over medium heat on a sauté pan. Add garlic and sauté the garlic until aromatic. Remove garlic from the pan.

2. 2

   Add sage and rosemary, cook for a couple of seconds then add the mushrooms. Cook for 5 minutes.

3. 3

   After the liquids are gone and you hear the mushrooms start to sizzle, season with salt and pepper.

4. 4

   Keep cooking until the mushrooms are fully browned and tender.

5. 5

   Turn off the heat and sprinkle with chopped parsley. Serve.