Funghi Trifolati, sautéed mushrooms, is a very simple side dish to prepare for the fall season.
Funghi Trifolati is a tasty and light vegetable side dish. A “classic” of Italian cuisine and one of the tastiest vegetarian recipes.
Besides being simple to prepare, this dish can be combined with different dishes, such as polenta, your favorite steak, a risotto, or bruschetta.
I used crimini and champignon mushrooms, but you can also use porcini mushrooms.
- 16 oz mushrooms
- 1 clove garlic
- chopped parsley
- 2 tbsp butter
- 3 tbsp Extra virgin olive oil
- salt and pepper
- Clean the mushrooms if possible without washing them (or passing them very quickly under some water and drying them well). Then cut them into slices.
- In a large frying pan heat, the oil lets the clove of garlic simmer over low heat and remove it as soon as it becomes a warm golden color in order to add some light garlic flavor to the oil in the pan.
- Add the mushrooms, salt, pepper and cook for 5-6 minutes, stirring gently two-three times.
- Whisk the mushrooms with a knob of butter, season with the chopped parsley. Mix and serve immediately.