(Funghi Trifolati) Sauteed Garlic Mushrooms


Melt the oil and butter in a large deep skillet set over medium heat. Add the mushrooms, thyme and garlic and cook over high heat. Stir occasionally until the mushrooms are golden brown, and all the liquids from the mushrooms have evaporated. Season to taste with salt. Add a splash of balsamic vinegar, and let bubble away.

Stir in the vermouth and cook until evaporated, 3 to 5 minutes longer.

Remove the pan from heat, adjust seasoning, sprinkle with parsley and freshly ground black pepper.

TIP: For a deeper, earthier flavour, drizzle with a little truffle oil before serving.

(Funghi Trifolati) Sauteed Garlic Mushrooms


2 tbsp extra virgin olive oil

1 tbsp butter

1 lb assorted fresh mushrooms (shiitake, oyster, chanterelle, honey, etc.)

2 cloves of garlic, pureed

Splash of balsamic vinegar (optional)

Leaves from 2 sprigs of thyme

1/4 cup vermouth, Marsala, port, or sherry

1 Bay leaf

Parsley leaves for garnish

Sea salt and freshly ground black pepper to taste

Serves 4-6