Funghetti Trifolati

• extra virgin olive oil3 tablespoons
• garlic2 cloves
• variety of mushrooms1 pound
• bell pepper6 servings
• salt6 servings
• wine1 cup
• parsely4 sprigs
• parsely4 sprigs

Instructions

1. 1

   First, in a large skillet let the oil get hot.

2. 2

   Then add the garlic saute until it takes on a golden color, without burning it.

3. 3

   When the garlic is ready, add the mushrooms and let them release their juice and reduce for 5 to 10 minutes.

4. 4

   At first the mushrooms look big, but they will shrink a lot.

5. 5

   Don't worry if it appears to be a lot at first.

6. 6

   When the mushroom has released all the liquid and it is reduced a bit, add the white wine and let it reduce for another 5 minutes , until the juice reaches a nice consistency.

7. 7

   Add salt and pepper to taste.

8. 8

   Before serving, sprinkle the parsley on top.