Funghi Trifolati is a delicious Italian side dish 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 vegan meal or as an appetizer if served on toasted bread.
Among all sides my husband loves, funghi trifolati is on the top 3 and I am glad because this Italian dish is one of the most easy recipes to make!
Basically, you only need to sauté mushrooms in aromatic extra virgin olive oil with a few fresh herbs like sage, rosemary, and parsley. Despite the simplicity, this dish is delicious and versatile.
I usually make a large pan and keep it stored in the fridge, then use them throughout the week to make bruschetta, pasta, or just to stuff in bread to make a sandwich.
Ingredients
- Mushrooms: In Italy, the most common choice for the Funghi Trifolati recipe is to use a mixture of mushrooms, such as porcini, champignon, pleurotus, chiodini, etc. You can also use only one type if you prefer.
- Fresh herbs: Rosemary, sage, and parsley are the herbs that combine better in flavor with mushrooms, make sure you use fresh herbs and not dried or you won’t get the same results.
- Oil: I strongly recommend using the best quality extra virgin olive oil to make this recipe, this is key for getting the best flavor!
- Seasonings: Salt, pepper, and garlic.
How to Make Funghi Trifolati
Heat the oil over medium heat on a sauté pan. Add garlic (with the skin on and lightly crushed with the flat side of a knife) and sauté until aromatic. Remove garlic from the pan.
Add sage and rosemary, cook for a couple of seconds then add the mushrooms. Cook for 5 minutes, at this point, the mushrooms should have released some liquid and will cook faster.
After the liquids are gone and you hear the mushrooms start to sizzle, season with salt and pepper.
Keep cooking until the mushrooms are fully browned and tender.
Turn off the heat and sprinkle with chopped parsley. Serve as a side or add some cooked pasta and toss to combine.
Recipe Notes
- If you want to use dried mushrooms, rinse them and soak them in warm water. Then discard the water and squeeze them well to remove the excess liquid before proceeding with the recipe.
- Want to use frozen mushrooms? No problem, add them to the pan but turn the heat to high so the liquid released will evaporate quickly and you won’t end with mushy mushrooms.
- Whole garlic is used only to give a subtle flavor, if you want a strong taste you can add it minced and sauté along with the herbs.
- Funghi trifolati leftovers last up to 3-4 days in the fridge. Allow the dish to cool down then store in airtight containers.
How To Serve
What I love most about this Italian funghi recipe is how versatile it is! Here are some of the traditional ways this dish is served in Italy:
- Side: It makes an amazing side dish for Valdostana Chicken or Rolled Stuffed Veal.
- Topping: Often is used to serve on crusty and toasted bread and become a bruschetta, or to add on top of pizza.
- Condiment: If you add some pasta (spaghetti or penne are perfect), then toss and sprinkle with parmigiano, it becomes a delicious lunch.
- Stuffing: Stuff a ciabatta bread with the mushrooms mixture, add some mozzarella and prosciutto, and enjoy the best panino ever!
More Italian Sides
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Funghi Trifolati (Sautéed Mushrooms)
Ingredients
- 1 pound mixed mushrooms (cleaned and cut into small bites)
- 3 Tablespoons extra virgin olive oil
- 1 clove garlic (skin-on and lightly crushed)
- 2 sage leaves
- 2 small rosemary sprigs
- parsley (chopped)
- salt and pepper (to taste)
Instructions
- Heat the oil over medium heat on a sauté pan. Add garlic and sauté the garlic until aromatic. Remove garlic from the pan.
- Add sage and rosemary, cook for a couple of seconds then add the mushrooms. Cook for 5 minutes.
- After the liquids are gone and you hear the mushrooms start to sizzle, season with salt and pepper.
- Keep cooking until the mushrooms are fully browned and tender.
- Turn off the heat and sprinkle with chopped parsley. Serve.
Notes
- If you want to use dried mushrooms, rinse them and soak them in warm water. Then discard the water and squeeze them well to remove the excess liquid before using on the recipe.
- Whole garlic is used only to give a subtle flavor, if you want a strong taste you can add it minced and sauté along with the herbs.
- Funghi trifolati leftovers last up to 3-4 days in the fridge. Allow the dish to cool down then store in airtight containers.
Nutrition Information
*This recipe was originally published on January 14, 2021, and has been updated with more useful information*