Funghetti Trifolati

Ingredients

• 3 tablespoons olive oil extra virgin 
• 2 cloves garlic minced
• 1 pound mushrooms mixed such as cremini
• 1 pound mushrooms mixed such as cremini
• 6 servings bell pepper 
• 6 servings bell pepper 
• 6 servings salt 
• 1 cup wine dry white
• 4 sprigs frangelico fresh italian chopped
• 4 sprigs frangelico fresh italian chopped

Equipment

• frying pan

Directions

1. First, in a large skillet let the oil get hot. Then add the garlic saute until it takes on a golden color, without burning it. When the garlic is ready, add the mushrooms and let them release their juice and reduce for 5 to 10 minutes. At first the mushrooms look big, but they will shrink a lot. Don't worry if it appears to be a lot at first. 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.
2. Add salt and pepper to taste. Before serving, sprinkle the parsley on top.