Funghi all’Aglio

Name: Funghi all’Aglio
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Italian Menu
Ingredients: Mushrooms — 300g; Onion — 1; Garlic — 6 cloves; Unsalted Butter — 28g; Olive Oil — 20ml; White Wine — 180ml; Dijon Mustard — 1 tsp; Flat-leaf Parsley — 5g; Salt — To taste; Black Pepper — To taste

Hailing from the rustic kitchens of rural Italy, plump, earthy wild mushrooms are pan-seared in rich extra virgin olive oil and sizzling garlic until beautifully tender and golden. Finished with a splash of crisp white wine, velvety butter, and fresh flat-leaf parsley, every mouthwatering spoonful delivers an exquisite balance of meaty texture, intense garlicky warmth, and rich, savoury depth.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

White wine, chicken stock, or vegetable stock can be used for the deglazing liquid.

Butter can be omitted or replaced with extra olive oil for a dairy-free variation.

Pecorino Romano or Parmesan can be added as a finishing touch before serving.

Dijon mustard adds a gentle depth of flavour but can be left out if preferred.

Sauté the Onion
Heat one tablespoon of butter and one tablespoon of olive oil in a pan over a medium-high heat. Add the diced onion with a pinch of salt and cook for 3 to 4 minutes until translucent.

Cook the Mushrooms
Add the sliced mushrooms to the pan with another pinch of salt. Sauté for around 10 minutes over a medium-high heat until the released moisture evaporates and the mushrooms turn golden brown.

Add Garlic and Flavourings
Add the remaining butter, black pepper, chopped garlic, and Dijon mustard to the pan. Cook for 1 minute until the garlic becomes fragrant.

Deglaze the Pan
Pour in the white wine or stock. Allow the liquid to simmer and reduce by two-thirds to form a glossy pan sauce.

Combine and Serve
Stir through the fresh parsley, adjust the seasoning with salt and pepper, and serve immediately alongside warm crusty bread.