Funghi Trifolati
Sautéed Mushrooms with Garlic & Parsley
If you’re a mushroom lover, this easy and versatile Funghi Trifolati recipe is set to become a top go-to in your kitchen!
This Italian classic is bursting with flavor, thanks to a simple mix of garlic, parsley, a squeeze of lemon and a sprinkle of parmesan cheese. Ready in just minutes, we serve Funghi Trifolati as a delicious appetizer, a quick side dish or simply tossed with pasta. These mushrooms are sure to hit the spot!
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This Italian classic is bursting with flavor, thanks to a simple mix of garlic, parsley, a squeeze of lemon and a sprinkle of parmesan cheese. Ready in just minutes, we serve Funghi Trifolati as a delicious appetizer, a quick side dish or simply tossed with pasta. These mushrooms are sure to hit the spot!
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Why We Love It!
- Flavor-Packed: Funghi Trifoliati is rich, garlicky, and has just the right amount of freshness from the parsley and lemon...
- Quick & Easy: With just a few simple ingredients, this recipe is ready in under 20 minutes.
- Versatile: We love it because it’s incredibly versatile and pairs with just about anything!
- Healthy & Light: On top of that, mushrooms are low in calories but high in flavor, making them perfect as an appetizer or a side dish.
- Budget Friendly: If you’re looking for a really tasteful and budget friendly appetizer, this is it!
What Is Funghi Trifolati?
Funghi Trifolati is al about those rich, and earthy flavors of mushrooms. They’re used in various ways and recipes all over Italy. ‘Funghi’ translates into mushrooms, and the term ‘trifolati’ comes from the Italian word ‘trifolare’, which means to sauté or stir fry. In essence, Funghi Trifolati is exactly that; mushrooms that are sliced and sautéed with garlic, olive oil and fresh parsley. It’s a straightforward, no-fuss recipe that brings out the best in every ingredient!
Ingredients
Funghi Trifolati
left to right top to bottom – check ‘Recipe’ below for adjustable quantity info
- Parsley: A sprinkle of Italian parsley balances out the flavors and makes the dish really appetizing.
- Lemon: A squeeze of fresh lemon juice brightens the dish and adds a nice contrast to the earthy mushrooms.
- Cheese: We love to add a sprinkle of Parmesan cheese at the end, for that extra Italian umami punch.
- Mushrooms: We like to use baby Bella mushrooms (cremini) for this recipe. They’re hearty, flavorful and cook down beautifully.
- Olive Oil: Use a good quality extra virgin olive oil.
- Salt & Pepper: Sea salt or kosher salt and freshly ground black pepper, to taste. Seasoning is key to bring out all the flavors in this simple dish.
- Garlic: Fresh garlic adds that essential punch of flavor that makes these mushrooms irresistible.
How To Make Funghi Trifolati
Garlic
First of all, peal the garlic. Then crush it, as it will be easier to handle, and mince it finely.
Clean the mushrooms
Then, gently whipe the mushrooms clean with a damp cloth. You don’t want to rinse them because they will soak up water and get soggy.
Chop
Slice the baby Bella mushrooms in quarters. Wash, dry and chop the parsley roughly.
Sauté
Heat 2 tablespoons of olive oil in a large skillet over high heat. Then add the sliced mushrooms to the skillet in a single layer. But make sure not to overcrowd them, cook them in several batches if needed.
Let them cook undisturbed for about 4-5 minutes. This helps them get that beautiful golden-brown color. Stir the mushrooms around and continue cooking for another 3-4 minutes until they’re tender and caramelised.
Add Garlic
Then lower the temperature to medium heat and add the minced garlic to the skillet. Now cook for about a minute, just until the garlic becomes fragrant, but be careful not to let it brown to much – it can turn bitter quickly.
Combine
Now squeeze the lemon juice and stir the parsley in and mingle everything together.
Finish
Then season the mushrooms with sea salt and freshly ground black pepper.
Finally place the mushrooms in a beautiful bowl, finish with a drizzle of olive oil, some parsley leaves and a sprinkle of freshly grated Parmesan cheese over the top just before serving. The salty, nutty flavor of the cheese will take these Funghi Trifolati to the next level.
Buon appetito!
Serving Tips & Pairings
- Appetizer: We usually serve these goodies in a bowl with forks and crusty bread on the side, so that everyone can dig in. Serve them next to Havuçlu Tarator, Espárragos and Scampis Diaboliques for a great tapas table!
- Side Dish: Funghi Trifolati, makes an amazing side dish for grilled meat, roasted chicken or fish. Try it with deliciously grilled Tagliata Di Manzo!
- Bread: Pile the mushrooms on toasted ciabatta for a typical Italian bruschetta or on regular toast for a Belgian ‘Toast Champignon’.
- Pasta & Rice: Do, like many Italians do, and serve them over a simple creamy risotto or toss them with your favorite pasta and a little extra olive oil for a quick vegetarian and mouthwatering meal. Serve them with Casareccia – absolutely delicious!
- Drinks:
- For a really tasty alcohol-free option, try our homemade Limonata or fresh beetroot juice. You’ll love it.
- Pair Funghi Trifolati with a glass of cold cider, your favourite Chardonnay or a good Primitivo for a red option.
Substitutions & Variations
- Mushrooms: Substitute baby Bellas for regular white button, portobello’s or oyster mushrooms, or you could use ‘funghi misti’ – mixed mushrooms in Italian. They are often used to make Funghi Trifolati, and trust us, a mix of mushrooms makes this dish absolutely delicious…
- Porcini Mushrooms: These are a true Italian favorite, especially in the autumn when they’re in season. While these earthy gems can be pricey, their incredible flavor is worth every penny. If you’re lucky enough to find them, don’t miss the chance to make ‘Funghi Porcini Trifolati’ – they’re out of this world!
- Herbs: Swap the parsley for thyme, rosemary or even a mix of herbs to change up the flavors.
- Lemon Juice: If you’re out of lemons, no worries – a splash of white wine will do the trick! It adds a nice touch of acidity that works just as well.
- Cheese: Try using Pecorino Romano or another hard cheese instead of Parmesan.
- Vegan Version: Skip the cheese altogether for a great diary-free and vegan Funghi Trifoliati.
FAQs
The way to pronounce it in English is ‘foon-gee tree-foh-lah-tee’, with the stress on ‘lah’.
Certainly, this is a fab make-ahead appetizer and also perfect for meal planning. Just reheat them gently in a skillet before serving.
You can store any leftover mushrooms for up to 3 days in the fridge. Gently reheat them in a skillet or in the microwave. You can also serve them cold in a salad or use them as topping for pizzas.
Recipe
Funghi Trifolati
Ingredients
- 1 handful Italian parsley - small handful
- 1/4 lemon
- 20 g Parmesan cheese
- 500 g mushrooms - baby Bella or cremini
- 3 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper - freshly ground
- 1 clove garlic - big clove
Instructions
- First of all, peal the garlic. Then crush it, as it will be easier to handle, and mince it finely.
- Then, gently whipe the mushrooms clean with a damp cloth. You don’t want to rinse them because they can soak up water and get soggy.
- Slice the baby Bella mushrooms in quarters. Wash, dry and chop the parsley roughly.
- Heat 2 tablespoons of olive oil in a large skillet over high heat. Then add the sliced mushrooms to the skillet in a single layer. But make sure not to overcrowd them, cook them in several batches if needed.Let them cook undisturbed for about 4-5 minutes. This helps them get that beautiful golden-brown color. Stir the mushrooms around and continue cooking for another 3-4 minutes until they’re tender and caramelised.
- Then lower the temperature to medium heat and add the minced garlic to the skillet. Now cook for about a minute, just until the garlic becomes fragrant, but be careful not to let it brown to much – it can turn bitter quickly.
- Now squeeze the lemon juice and stir the parsley in and mingle everything together.
- Then season the mushrooms with sea salt and freshly ground black pepper.Finally place the mushrooms in a beautiful bowl, finish with a drizzle of olive oil, some parsley leaves and a sprinkle of freshly grated Parmesan cheese over the top just before serving. The salty, nutty flavor of the cheese will take these Funghi Trifolati to the next level.Buon appetito!
Notes
- Parsley: A sprinkle of Italian parsley balances out the flavors and makes the dish really appetizing.
- Lemon: A squeeze of fresh lemon juice brightens the dish and adds a nice contrast to the earthy mushrooms.
- Cheese: We love to add a sprinkle of Parmesan cheese at the end, for that extra Italian umami punch.
- Mushrooms: We like to use baby Bella mushrooms (cremini) for this recipe. They’re hearty, flavorful and cook down beautifully.
- Olive Oil: Use a good quality extra virgin olive oil.
- Salt & Pepper: Sea salt or kosher salt and freshly ground black pepper, to taste. Seasoning is key to bring out all the flavors in this simple dish.
- Garlic: Fresh garlic adds that essential punch of flavor that makes these mushrooms irresistible.
Nutrition
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