Sauteed Mushrooms

Funghi Trifolati

Cooking With Nick Stellino
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Ingredients:

4 tablespoons olive oil
1 1/2 pounds diced mushrooms, at least 3 different varieties
1/2 + 1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon red pepper flakes
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh parsley
1/4 cup white wine
1/4 cup dry Marsala or Port wine
1/4 cup heavy cream

Serves 4

Printable Version

In a large, nonstick saute pan, heat the olive oil over high heat until it is very hot, almost smoking, about 3 minutes. Add the diced mushrooms and cook for 2 minutes without stirring. Stir and cook 1 more minute.

Add the 1/4 teaspoon salt, the pepper, red pepper flakes, garlic and mushroom liquid if you used dried mushrooms. Cook until almost evapoarated, about 3 minutes. Add the cream and the additional 1/8 teaspoon of salt if needed. Cook, stirring occasionally, until the mushrooms are well coated, about 2 more minutes. Enjoy!

Chef's Tip:

Do not use dried porcini mushrooms exclusively for this dish. Always mix them with other fresh mushroom varieties in these proportions: 1/2 ounce of dried to 1 1/4 pounds of fresh.

If you are using dried porcini mushrooms, soak them in 3/4 cup of hot chicken stock until soft, about 30 minutes. Drain, reserving the mushrooms and soaking water separately.