Truffled champignon mushrooms

(servings for 4 people)

400 g fresh champignon mushrooms
2 tablespoons of olive oil
2 cloves of garlic, finely chopped
fresh parsley, chopped
salt and pepper to taste

A simple recipe that enhances the natural flavor of champignon mushrooms, making them a delicious and versatile side dish. Enjoy!

Clean the champignon mushrooms carefully, removing any soil residue with a brush or damp cloth. Avoid soaking them in water, as they may absorb too much moisture.
Cut the mushrooms into thin slices or quarters, depending on the desired size.

In a large skillet, heat olive oil over medium heat. Add the chopped garlic cloves and sauté lightly until they release their aroma.

Add the cut mushrooms to the pan. Cook the mushrooms over medium-high heat, stirring occasionally, until they release their liquid and begin to brown slightly. This should take about 8 to 10 minutes.
Adjust salt and pepper to taste. Add fresh chopped parsley at the end of cooking to preserve the aroma.

Transfer the trifoliated champignon mushrooms to a serving dish and serve hot as a side dish, or use them as a topping for pasta, rice or crostini.