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Italian funghi trifolati are sautéed mushrooms with olive oil, garlic and parsley. In this recipe, instead of firing up the stovetop, we roast the mushrooms in the oven. At the same time, on the oven rack just below, we toast a couple slices of crusty bread that later are torn into pieces and tossed into the roasted mushrooms. The croutons add a chewy-crisp texture that complements the mushrooms’ silkiness. To keep their flavors bright and fresh, lemon zest and juice are mixed in only at the very end, along with chopped parsley. Use at least a couple different mushroom varieties, if you can. Grocery stores often sell packages containing a few different types—these work perfectly in this recipe, even if only as a supplement to commonplace cremini mushrooms.
1-inch-thick slices crusty bread
tablespoons extra-virgin olive oil, divided
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