Funghi Trifolati

 The weather is sultry, and slightly heavy. We eat late, and to the background chorus of cicadas, and the gentle splashing of the fountain in the lily-pond. Those few people in town who stayed put through lockdown appear all to have disappeared to the coast or the mountains, and we have the city more or less to ourselves. Funghi trifolati is perfect as a cold first course to an undemanding summer dinner...

For two servings.

Ingredients: approx 500g mushrooms; 1/3 cup oil; 1 small onion; 2 garlic cloves; 4 tbs chopped parsley; salt and pepper.

Method:

1. Heat half of the oil in a large shallow pan (I use a paella pan for this). Chop the onion small, and saute it in the hot oil until it has wilted and is just starting to colour.

2. Add to the pan the mushrooms, sliced wafer thin, and the rest of the oil. Lower the heat, until the juices start to run out, and then raise it again, and cook the mushrooms for four or five minutes until all the liquid has gone.

Add seasoning to taste. transfer to a bowl, and thoroughly stir in the copped parsley. You can serve it warm or at room temperature, but my personal preference is for it to be good and cold, when I think the mineral arthiness of the favours comes properly through.