Sautéed Mushrooms (Funghi Trifolati)

Method

1. Clean the mushrooms using a damp cloth or a soft brush to remove any dirt. Trim the woody base of the stems. For very dirty mushrooms, a quick rinse under running water is acceptable, but do not soak them.
2. Slice the mushrooms thinly (about 3-4 mm thick). You can use any variety: porcini, chanterelles, champignons, or pleurotus.
3. In a large pan, heat a drizzle of extra virgin olive oil and a knob of butter. (You may use only one fat, but the combination is tastier.)
4. Add the peeled garlic cloves cut in half. Sauté gently until fragrant, being careful not to burn the garlic.
5. Add the mushrooms to the pan. If using porcini, add them first as they are denser, then add the other varieties. Increase the heat to high and cook, stirring gently to toss the mushrooms without breaking them.
6. Season with salt. At the very end, add a generous handful of fresh chopped parsley. Toss briefly and turn off the heat.
7. Serve immediately as a side dish, on toasted bread rubbed with raw garlic, or tossed with pasta and a little Taleggio cheese (as shown in the video).