It’s this lovely mushrooms, sauted in a hot frying pan in some olive oil, new seasons garlic, seasoned and fresh parsley. All very quick, then mixed with some fresh taglierin, olive oil, some fresh grated Parmesan cheese. Done. Delicious.
In Italian they call the mushrooms sauted in this way “trifolati”, it also goes deliciously on a toasted Poilaine bread, rubed with garlic. That’s it.
cliffwaterford