“Funghi Trifolati” according to the traditional recipe, means sautéeing mushrooms in a pan with oil, garlic and parsley. It is a classic side dish of the Italian gastronomic tradition. A recipe of extreme simplicity, perfect to pair with meat or fish or polenta or pasta as well as excellent to eat on its own. The recipe originates in Piedmont and is widespread everywhere in Italy.
Use mushrooms you prefer: Chanterelle, Oyster Mushroms, Champignon, just to name a few.
Serves 2, Preparation time 15 mins, Cooking 5 mins
- 400 g Mushrooms you prefer
- 2 garlic cloves
- 2 – 3 spoons of extra virgin olive oil – Evoo
- A bunch of fresh parsley
- 1 small chilli pepper (optional)
- ground black pepper, a pinch
- salt, a pinch
Tip: mushrooms have to cook in a very short time, max 5 mins in the pan, so to be vivid and fleshy and not soggy. And again cook them without a lid as it tends to increase steam and creates water in the pan.
Clean mushrooms only with a damp cloth, do not rinse them under running water or in a basin with water ot they will absorb it.
Slice them about 3-4 mm thick. Mince parsley.
In a non-stick pan, heat 2 tablespoons of oil, add peeled crushed garlic cloves and if you like also the chilli pepper. It will give a slightly spicy twist. Let them brown for less than 1 minute on a high flame until golden brown.
Add sliced mushrooms. Cook them on a medium-hight flame, stirring, then add minced parsley, stir again. Do not cover with a lid.
Add salt and pepper at the end of cooking and serve.