TABELIAAUTHENTIC RECIPE
Funghi TrifolatiGarlic and Parsley Mushrooms
A basic mushroom dish found throughout Italy, sautéed with garlic, parsley and white wine. Trifolati describes a method aiming for a truffle-like finish. A versatile side for meat and grilled fish.
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Ingredients (4 servings)
- Mixed mushrooms (button mushrooms, porcini and others)500 g
- Garlic2 cloves
- Flat-leaf parsley3 tbsp
- Extra virgin olive oil3 tbsp
- Dry white wine60 ml
- Salt1 pinch
Method
Preparation
Tear the mushrooms into even pieces
- 1 Wipe dirt from the mushrooms with a damp cloth and tear larger ones lengthwise into 2–4 pieces by hand.
- 2 Uniform sizes ensure even cooking.
Start cooking in garlic oil
- 1 Heat extra virgin olive oil in a frying pan over medium-high heat, add thinly sliced garlic and sauté for 30 seconds.
- 2 Add the mushrooms before the garlic colors.
Sautéing
Brown the mushrooms and flavor with wine
- 1 After adding the mushrooms, leave undisturbed for the first 2 minutes.
- 2 Once golden sear marks form, stir and sauté for another 3–4 minutes.
- 3 When most of the mushroom moisture has evaporated, add white wine and cook off the alcohol for 1 minute.
Finishing
Finish with salt and parsley
- 1 Season with salt, turn off the heat and briefly toss with chopped parsley.
- 2 Serve immediately.
About this dish
Funghi trifolati is a standard autumn-mushroom contorno across Italy. Mushrooms are prepared with the simple combination of garlic, olive oil and parsley, traditionally served alongside meat or polenta.
The name trifolati is said to come from an aroma or appearance recalling black truffles. It expresses the idea of bringing the scent of the autumn forest to the table with familiar mushrooms rather than expensive truffles.
Today it is made with porcini, button mushrooms or mixed mushrooms and is widespread in homes and trattorias. It is a side that quietly conveys autumn’s seasonality beside the main course.
Bring the full course home next weekend.
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