2 lbs. mushrooms
4 tbs. olive oil
3 cloves garlic
1 1/2 tbs. mint (or nepitella)
2 tbs. butter
l 1/2 tbs. parsley, chopped

How to make the Funghi Trifolati:

Clean the mushrooms, slice the caps and chop the stems. Warm up the oil and butter and add the garlic. Remove when it brown. Add the mushrooms and saute briskly over a lively flame for 4 mins. Make sure they are tender but still crisp. Add chopped mint and parsley, cook one more minute, and add salt and pepper to taste. Serve them or over a slice of toast.

Funghi trifolati are also served as a vegetable with roast meat, fowl, or venison.

Serves 4