Funghi Trifolati
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Origin
Region: Piedmont / Lombardy
Description
A fast, elegant Northern Italian classic where sliced mushrooms are flash-sautéed over high heat in premium olive oil and butter, heavily infused with smashed garlic, and finished with a shower of fresh flat-leaf parsley.
Presentation
Served hot on small, warmed side plates. It is a legendary companion to a thick slice of grilled polenta, pan-seared veal cutlets (scaloppine), or roasted steak.
Ingredients
500g fresh mushrooms (a mix of cremini, shiitake, and wild porcini if available)
45ml extra virgin olive oil
20g unsalted butter
2 large garlic cloves, gently smashed but left whole
1 small dried red chili pepper (optional, for a subtle touch of warmth)
30g fresh flat-leaf Italian parsley, finely minced
Fine sea salt and freshly cracked black pepper
Step-by-Step Directions
Clean the Mushrooms: Never submerge mushrooms in water, as they absorb moisture like a sponge. Instead, wipe the caps clean of dirt using a damp paper towel. Slice them uniformly into 1/4-inch thick slices.
Infuse the Oil: Melt the butter into the extra virgin olive oil in a wide skillet over medium heat. Drop in the smashed whole garlic cloves and the optional dried chili. Sauté slowly for 2 minutes until the garlic turns golden and releases its aroma into the fat.
High-Heat Flash Sauté: Crank the heat up to high. Remove the garlic cloves if you prefer a subtle flavor, or leave them in. Toss all the sliced mushrooms into the hot skillet at once.
Sear: Do not stir them immediately; let them sear for 2 minutes to lock in their moisture and get a hint of color. Cook, tossing or stirring frequently, for about 5–6 minutes total. The mushrooms will initially release some water, which will rapidly evaporate, leaving them glistening and browned.
Season: Just as the mushrooms turn tender and golden-brown, season them with sea salt and plenty of freshly cracked black pepper. (Salting too early draws out their juices too fast, causing them to steam instead of sear).
Dress and Serve: Turn off the burner. Toss the finely minced parsley over the mushrooms, stir once to coat, and transfer immediately to a serving dish.
Optional Variations
Funghi Trifolati Sfati: Splash 30ml of dry white wine into the skillet right at the end of cooking, allowing it to reduce completely for an extra layer of bright acidity.
Cooking Tips
Use a wide skillet so the mushrooms can spread out in a thin layer. If the pan is crowded, the moisture escaping the mushrooms will collect at the bottom, boiling them rather than searing them.
Nutrition Facts
Calories: 130 kcal
Carbohydrates: 5g
Protein: 3g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 8mg
Sodium: 180mg
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