Funghetti Trifolati
20 minThai
Servings6
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Paleo
- Pescatarian
Steps
- 1First, in a large skillet let the oil get hot. Then add the garlic saute until it takes on a golden color, without burning it. When the garlic is ready, add the mushrooms and let them release their juice and reduce for 5 to 10 minutes. At first the mushrooms look big, but they will shrink a lot. Don't worry if it appears to be a lot at first. When the mushroom has released all the liquid and it is reduced a bit, add the white wine and let it reduce for another 5 minutes , until the juice reaches a nice consistency.
- 2Add salt and pepper to taste. Before serving, sprinkle the parsley on top.
Nutrition
- Calories
- 141kcal
- Protein
- 4g
- Carbs
- 11g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 6g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does funghetti trifolati take to make?
About 20 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 6 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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