Italian sautéed mushrooms, known in Italy as Funghi Trifolati, are cooked in a pan with extra virgin olive oil, garlic and fresh parsley. This quick Italian mushroom side is a classic of the Italian culinary tradition.

It is an extremely simple recipe that pairs perfectly with meat, fish, polenta or pasta, but it is also delicious served on its own.

The recipe is believed to originate in Piedmont, in northern Italy, and today it is widely prepared throughout the country.

Serves: 2, Preparation time: 15 minutes, Cooking time: 5 minutes

  • 400 g mushrooms of your choice (≈ 14 oz)

  • 2 garlic cloves

  • 2–3 tablespoons extra virgin olive oil (EVOO) (≈ 30–45 ml )

  • 1 small bunch of fresh parsley (≈ ¼ cup chopped )

  • 1 small chilli pepper (optional)

  • a pinch of ground black pepper

  • a pinch of salt

Method

1. Prepare the mushrooms

Clean the mushrooms using only a damp cloth. Do not rinse them under running water or soak them in water, as they would absorb it.

Slice the mushrooms about 3–4 mm thick and finely chop the parsley.

💡 Tip: Uniform slices help them cook evenly and stay tender.

2. Start the sauté

Heat 2 tablespoons (≈ 30 ml) of extra virgin olive oil in a large non-stick pan.

Add the peeled and lightly crushed garlic cloves and, if you like, the chilli pepper. Cook for less than 1 minute over high heat, just until the garlic becomes lightly golden and fragrant.

3. Cook the mushrooms

Add the sliced mushrooms to the pan and cook over medium-high heat, stirring occasionally.

Add the chopped parsley and stir again. Cook without covering the pan with a lid.

💡 Tip: Cook without a lid to prevent steam and keep the mushrooms firm and flavorful. This quick method ensures perfect garlic parsley mushrooms every time.

4. Season and serve

Cook the mushrooms for about 5 minutes, until they are tender but still firm.

Season with salt and ground black pepper at the end of cooking and serve immediately.

 

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