Funghi Trifolati

Name: Funghi Trifolati
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Piemontese
Ingredients: 500 g fresh porcini mushrooms; 40 ml Extra virgin olive oil; 2 cloves Garlic; 20 g flat-leaf parsley; 3 g Fine sea salt; 1 g Black pepper

Tender mushrooms sautéed briskly with garlic, fragrant extra virgin olive oil, and fresh flat-leaf parsley.

🇮🇹Italy· Piedmont

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 4
Difficulty: Easy
Calories: 110 kcal

Ingredients

0 of 6 gathered

Servings

500 g fresh porcini mushrooms — cleaned and sliced thick, or mixed wild mushrooms
40 ml Extra virgin olive oil — good quality
2 cloves Garlic — peeled and lightly crushed
20 g flat-leaf parsley — finely chopped
3 g Fine sea salt — to taste
1 g Black pepper — freshly cracked

Equipment

•Chef knife
•Chopping board
•Wide frying pan
•Wooden spoon
•Damp kitchen cloth

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 9 g
carbs: 5 g
fibre: 2 g
protein: 4 g
calories: 110 kcal

Instructions

1
Wipe the mushrooms gently with a damp cloth to remove any soil.
2
Slice the cleaned mushrooms into even slices about half a centimetre thick.
3
Pour the olive oil into a wide frying pan over medium heat.
4
Add the crushed garlic cloves and cook until pale golden and fragrant.
5
Add the sliced mushrooms in an even layer across the hot pan.
6
Cook over medium-high heat for four minutes without stirring to develop colour.
7
Toss the mushrooms and cook for another four minutes until tender.
8
Season evenly with fine sea salt and freshly cracked black pepper.
9
Scatter over the finely chopped parsley and stir well for thirty seconds.
10
Remove the pan from the heat and serve the mushrooms immediately.

Chef's tips

Never wash fresh wild mushrooms under running water because they soak up liquid and will stew instead of browning. Use a wide skillet so the moisture evaporates quickly.

Ingredient substitutions

fresh porcini mushrooms → cremini or chestnut mushrooms mixed with cultivated oyster mushrooms

Storage

Store cooled mushrooms in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a hot dry frying pan for two minutes until warmed through.

Common mistakes to avoid

•Submerging mushrooms in water before cooking, which makes them soggy and watery.
•Overcrowding a small pan, causing the mushrooms to boil in their juices rather than brown.
•Burning the garlic before adding the mushrooms.

Serving suggestions

Serve hot as a contorno alongside roast meats or braised game.Spoon over a steaming plate of soft yellow polenta.Pile warm over toasted rustic country bread for quick crostini.