Funghi al Borgo

Chef Bruno creates a mouthwatering side dish with just a few basic ingredients—mushrooms, garlic cloves and parsley.


Hello, my readers! In last month’s column, I mentioned that I had paid a visit to Il Borgo Reali, an upscale restaurant in Queens, New York, owned by my friend Giovanni Fabiano. While I was there, I learned about this dish and gave it a try. To my surprise, it was delicious. It’s also easy to make, with just a few simple ingredients—mushrooms, garlic, olive oil, parsley, salt and pepper. Offer it as a starter so your customers don’t get edgy while they’re waiting for their entrees. Always keep your customers happy! You can also try it at home—serve it to family and friends at your holiday table this year. Buon appetito!



1½ lb. fresh mushrooms
6 garlic cloves, finely chopped
6 tbsp. olive oil
7 tsp. fresh parsley, chopped
Salt and pepper to taste



Clean the mushrooms carefully by wiping them with a damp cloth. Cut the woody tips of the stems and slice the stem caps fairly thickly. Heat the oil in a large frying pan. Stir in the garlic and saute for about 1 minute, then add the mushrooms. Cook for 8 to 10 minutes, stirring occasionally. Season with salt, pepper and parsley. Cook for an additional 5 minutes. Serve immediately. 


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