recipe: white mushrooms with cheese (funghi prataioli trifolati con formaggella di Tremosine)

White mushrooms with cheese formaggella di Tremosine

by Simona Carini

Ingredients:

• 3/4 lb (12 oz., 340 g) white mushrooms
• olive oil
• 2 small cloves of garlic or one large, minced
• sea salt, to taste
• freshly milled black pepper, to taste
• fresh parsley, minced
• thinly sliced formaggella di Tremosine or similar cheese, to taste; cut slices into half if they are large

Clean mushrooms and cut them into approx. 1/8"(3 mm)-thick slices. Warm up some olive oil in a pan and add the garlic. Let the garlic infuse the oil for a couple of minutes, then add the mushrooms. Stir well, add a small amount of salt, then stir again.

Let the mushrooms cook until desired tenderness, stirring them every now and then. They will sweat and towards the end you may want to increase the heat under the pan as needed to make it evaporate. Add salt and pepper to taste, stir, then add parsley and give mushrooms a final stir. Remove pan from heat. Distribute the cheese over the mushrooms, cover pan with a lid and let the cheese soften for a few minutes, while you let your mouth water. Serve and eat right away.

---

Back to the post on funghi prataioli trifolati con formaggella di Tremosine / white mushrooms with cheese