There’s an Italian cooking term that only means “cooked in olive oil, garlic and parsley.” This adjective is trifolati and it only applies to mushrooms, “funghi trifolati”.
The word is said to derive from the specific description “in the manner of the truffle”, that is sliced thinly.
Italy is in full-on mushroom frenzy right now. Porcini, finferli, chiodini, ovoli, prataioli, spugnole… you name it, the majority of local Autumn mushroom varieties are here and people are binging on them at home and when dining out.
The easiest way to cook your funghi? Trifolati. It’s a delicious and light side dish, a classic of seasonal Autumn cuisine and among Italy’s most loved vegetarian dishes.
Ingredients for 6:
700 g porcini
1-2 garlic cloves, peeled and “hearts” removed
1 tbsp minced Italian flat leaf parsley
3 tbsp extra virgin olive oil
1 tbsp butter
Clean the mushrooms by rinsing them briefly in cold water, pat dry and slice thinly. Handle with care, mushrooms are very delicate!
In a large skillet or pan, heat the oilve oil and lightly sauté the garlic cloves. Remove the garlic when just lightly golden.
Add the sliced porcini to the pan, season with salt and pepper and cook for about 5-6 minutes, stirring occasionally.
Remove the pot from the stove, add the butter and parsley and mix to coat well.
(Yes, it’s that easy).