Funghi Trifolati (Sautéed Mushrooms)

Funghi Trifolati (sautéed mushrooms) is a delicious Italian side dish that is very easy and quick to prepare at home.

This recipe is ready in a few minutes and is perfect to accompany different meat and fish dishes, but not only, it can also be consumed as a vegetarian meal or as an entree if they are served on toasted bread, as a traditional bruschetta.

A close up of funghi trifolati (sautéed mushrooms)

What type of mushrooms to use?

In Italy the most common choice for Funghi Trifolati recipe is to use a mixture of mushrooms, such as porcini, champignon, pleurotus, chiodini, etc. Although the wonderful thing about this recipe is that it can also be prepared with just one of these types of mushrooms.

So, use anything you have available where you live because I assure you it will be a delicious dish anyway.

Can I use dried mushrooms?

Yeah of course! Dried mushrooms can be used to make Funghi trifolati. There are actually two ways to do so: The first option is to first soak them in a little warm water so that they soften and cook more quickly. Once they have been soaked, you only have to squeeze them well to remove the excess of liquid and proceed with the recipe as suggested.

The second option is to add them to the pan and then add a little water, in this way all the flavor remains in the pan and not in the soaking water.

The Recipe

Heat the oil over medium heat on a sauté pan. Add the butter and as soon as it melts add garlic and sauteé for a few seconds, just the time to allow the garlic to release its flavour and aroma, but be careful to not make it burn.

Add the mushrooms and season with salt and pepper. Add sage and rosemary, cook stirring from time to time until you see the mushrooms start to release their juices.

Sauteeing mushrooms with herbs on a pan.

After the liquids has evaporated and you hear the mushrooms start to sizzling, adjust with salt and pepper and keep stirring until they’re fully browned and tender.

Turn off the stove and discard the sage and rosemary. Sprinkle with parsley, give it a last mix and serve.

Funghi trifolati on a frying pan.

Recipe Notes

  • If you decide to use dried mushrooms and not soak them before, just make sure that the mushrooms are well packaged and clean, free of dust or impurities.
  • If you use fresh mushrooms you must first clean them and cut them into small bites. If you do not know how to do it, I recommend you see this post on how to clean mushrooms.
  • If you do not like the flavor of garlic, you can omit it or add it whole, just to flavor the dish a bit, you can then discard it at the end.
  • If you have Funghi trifolati leftovers, you can place them in a container with a lid and storage in the refrigerator where they will last up to 3 days.

How To Serve

Funghi Trifolati makes an amazing side dish for some Italian main dishes, such as Valdostana Chicken or Rolled Stuffed Veal, but they can also be used to top toasted bread (bruschetta) or to make a quick Pasta lunch. Really you can’t go wrong with this quick and easy dish.

Funghi trifolati

Funghi Trifolati (Sautéed Mushrooms)

Funghi Trifolati (Italian sautéed mushrooms) is a delicious side dish that is very easy and quick to prepare at home.
PREP 5 minutes
COOK 10 minutes
TOTAL 15 minutes
Print Pin Rate
Servings: 2
Author: Maricruz

Ingredients 

  • 1 lb (450 gr) frozen mixed mushrooms (or fresh, cleaned and cut into small bites)
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 1 garlic clove (minced)
  • 2 sage leaves
  • 1 rosemary sprig
  • parsley (chopped)
  • salt and pepper

Instructions

  • Heat the oil over medium heat on a sauté pan. Add the butter and as soon as it melts add garlic and sauteé for a few seconds, just the time to allow the garlic to release its flavour and aroma, but be careful to not make it burn.
  • Add the mushrooms and season with salt and pepper. Add sage and rosemary, cook stirring from time to time until you see the mushrooms start to release their juices.
  • Once the liquids evaporate and you hear the mushrooms start to sizzling stir constantly until they’re fully browned and tender.
  • Adjust with salt and pepper, turn off the stove and discard the sage and rosemary. Sprinkle with parsley, give it a last mix and serve.

NOTES

  • If you decide to use dried mushrooms and not soak them before, just make sure that the mushrooms are well packaged and clean, free of dust or impurities.
  • If you use fresh mushrooms you must first clean them and cut them into small bites. If you do not know how to do it, I recommend you see this post on how to clean mushrooms.
  • If you do not like the flavor of garlic, you can omit it or add it whole, just to flavor the dish a bit, you can then discard it at the end.
  • If you have Funghi trifolati leftovers, you can place them in a container with a lid and storage in the refrigerator where they will last up to 3 days.
Don’t miss any recipe.Subscribe for free to our Newsletter!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating