Trifolare is a classic Italian method of cooking thinly sliced vegetables with garlic, olive oil, and parsley. My addition of pure chicken master stock makes this into a delicious and warming broth, great with crusty Italian bread on a cold winters night.
- Heat a large wok to medium, add a little olive oil and when hot, add the garlic and chilli and sauté for 20-30 seconds until soft.
- Add the mushrooms and sauté till soft.
- Add the stock and bring to the boil, reduce the heat to a simmer for 2-3 minutes.
- Add the chopped parsley and serve immediately with crusty Italian bread.