Cardoncelli Trifolati

Name: Cardoncelli Trifolati
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Lucana
Ingredients: 600 g cardoncelli mushrooms; 45 ml Extra virgin olive oil; 2 cloves Garlic; 60 ml Dry white wine; 15 g fresh flat-leaf parsley; 1 g Fine sea salt; 0.5 g Black pepper

Thick slices of meaty cardoncelli mushrooms gently sautéed in extra virgin olive oil with garlic and fresh parsley.

🇮🇹Italy· Basilicata

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 7 gathered

Servings

600 g cardoncelli mushrooms — king oyster mushrooms, trimmed and sliced lengthwise into 1 cm thick pieces
45 ml Extra virgin olive oil — local Lucanian oil preferred
2 cloves Garlic — peeled and lightly crushed
60 ml Dry white wine — such as dry Lucanian Bianco or Aglianico vinified white
15 g fresh flat-leaf parsley — leaves finely chopped
1 g Fine sea salt — to taste
½ g Black pepper — freshly ground

Equipment

•Large heavy skillet
•Chef's knife
•Chopping board
•Wooden spoon
•Damp kitchen towel

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 11 g
carbs: 6 g
fibre: 3 g
protein: 4 g
calories: 145 kcal

Instructions

1
Wipe the cardoncelli mushrooms with a damp cloth to clean off any remaining soil.
2
Trim any tough stem ends and slice the mushrooms lengthwise into thick pieces.
3
Heat the olive oil in a wide skillet over medium heat.
4
Add the crushed garlic cloves and fry gently until fragrant and pale golden.
5
Place the sliced mushrooms into the pan in an even single layer.
6
Cook undisturbed for four minutes until the undersides take on a rich golden colour.
7
Turn the mushrooms over carefully and season with fine sea salt and black pepper.
8
Pour in the white wine and let it bubble until the liquid evaporates completely.
9
Cook for another four minutes until the mushrooms are tender and glistening.
10
Scatter the chopped parsley over the pan, toss well to coat, and serve hot.

Chef's tips

Never rinse wild or cultivated cardoncelli under the tap, as they absorb water rapidly and lose their firm bite. Cook them in a single uncrowded layer so they caramelise properly rather than boil.

Ingredient substitutions

cardoncelli mushrooms → store-bought king oyster mushrooms (Pleurotus eryngii) or large field mushrooms
dry white wine → a splash of vegetable stock with a squeeze of fresh lemon juice

Storage

Keep cooled leftovers in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a warm skillet with a few drops of olive oil until hot throughout.

Common mistakes to avoid

•Washing the mushrooms with running water, which turns them soggy during cooking.
•Crowding the skillet, which causes the mushrooms to steam rather than brown.
•Burning the garlic before adding the mushrooms to the hot oil.

Serving suggestions

Spoon over warm, thick slices of toasted rustic sourdough bread as an antipasto.Serve as a savoury side dish alongside roast lamb or grilled pork sausage.