This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or ‘truffled’ mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifo...
Here’s how you make the mushroom cream sauce: Sauté some sliced or chopped mushrooms in olive oil until well reduced (salt the mushrooms to draw out their water), and when the mushrooms have shed their water and begin to sizzle, mix in abuttutoof finely chopped shallots and parsley and ...