Sautéed Pfifferlinge/Cogumelos Selvagens na sertã
Not strictly speaking Portuguese but a way of cooking wild mushrooms based on a standard míscaros (portuguese wild mushrooms) recipe. Pfifferlinge are very popular in Berlin in the summer and have a great subtle nutty taste.
1 small onion (finely chopped)
1 clove of garlic (finely chopped)
1 tbsp olive oil
2 tbsp butter
finely chopped parsley
.5 glass of dry white wine (prosecco works nicely!)
freshly ground pepper
1. In a wide sautée pan fry the onion in 1 tbsp of butter and 1 tbsp of olive oil until translucent, then add the garlic and cook for another minute.
2. Add the mushrooms (make sure they’re clean but not soaking in water) and cook until tender (5 mins)
3. Turn up the heat and add the white, salt and pepper. Once the wine evaporates take off the heat and mix in the remaining tbsp of butter
4. Sprinkle with finely chopped parsley and serve as a side dish or vegetable salad topping.