Funghi Porcini Trifolati Umbri

Name: Funghi Porcini Trifolati Umbri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Umbra
Ingredients: 600 g fresh porcini mushrooms; 45 ml umbrian extra virgin olive oil; 2 pcs Garlic cloves; 15 g fresh flat-leaf parsley; 4 g Fine sea salt; 1 g freshly cracked black pepper; 30 ml Dry white wine

Tender fresh porcini mushrooms gently sautéed in Umbrian extra virgin olive oil with garlic and parsley, capturing the earthy flavour of autumn woods.

🇮🇹Italy· Umbria

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 140 kcal

Ingredients

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Servings

600 g fresh porcini mushrooms — firm and freshly picked, cleaned and sliced 5 mm thick
45 ml umbrian extra virgin olive oil — fruity and cold-pressed
2 pcs Garlic cloves — lightly crushed, skins removed
15 g fresh flat-leaf parsley — leaves finely chopped
4 g Fine sea salt — to taste
1 g freshly cracked black pepper — coarsely ground
30 ml Dry white wine — such as Umbrian Grechetto

Equipment

•Mushroom brush or lint-free cotton cloth
•Sharp paring knife
•Wide heavy-based frying pan
•Wooden spoon

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 12 g
carbs: 5 g
fibre: 3 g
protein: 4 g
calories: 140 kcal

Instructions

1
Wipe the mushroom caps and stems with a damp cloth to remove any soil.
2
Trim away any woody or damaged parts from the mushroom bases.
3
Slice the porcini caps and firm stems evenly into five-millimetre slices.
4
Warm the olive oil in a wide frying pan over medium heat.
5
Add the crushed garlic cloves and sizzle gently until fragrant and pale golden.
6
Increase the heat to medium-high and add the sliced mushrooms in a single layer.
7
Cook undisturbed for two minutes until the underside takes on a rich golden colour.
8
Turn the slices gently and cook for three more minutes until tender.
9
Splash in the dry white wine if using and let the alcohol evaporate completely.
10
Season the mushrooms with fine sea salt and freshly cracked black pepper.
11
Scatter over the chopped flat-leaf parsley, toss once, and remove immediately from the heat.

Chef's tips

Never wash fresh porcini under running water, as they absorb moisture rapidly and become soggy. Use a wide pan so the mushrooms fry rather than stew in their own juices.

Ingredient substitutions

fresh porcini mushrooms → fresh king oyster mushrooms or large cultivated field mushrooms, though the aroma will be less complex
Umbrian Grechetto → any crisp dry white wine or omit entirely for a traditional pure finish

Storage

Store leftovers in a sealed container in the refrigerator for up to two days.

Reheating

Warm gently in a dry frying pan over medium-low heat until heated through.

Common mistakes to avoid

•Washing the porcini in water, which makes them spongy and ruins their texture
•Overcrowding the pan, which causes the mushrooms to steam instead of caramelising
•Burning the garlic, which imparts a bitter taste to the delicate fungi

Serving suggestions

Spoon over warm slices of toasted rustic sourdough bread rubbed with garlicServe as a contorno alongside grilled pork sausages or roast gameToss through handmade Umbrian strangozzi pasta with a drizzle of raw olive oil