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This sautéed mushroom side dish is based on an Italian classic, Funghi Trifolati. It’s so easy to make and ridiculously tasty! It can be enjoyed on its own, as a pasta sauce, stirred into a risotto, loaded onto toasted bread or polenta, or as a side dish to accompany meat and vegetable dishes.
So, what does ‘Funghi Trifolati’ mean in English? ‘Trifolati’ is the plural of ‘Trifolato,’ the Italian way of saying thinly sliced meat fried with garlic and parsley. In this recipe, we use ‘funghi,’ which means mushrooms. So, ‘Funghi Trifolati’ refers to thinly sliced mushrooms, fried with garlic and parsley, Italian-style.
Funhgi Trifolati can also mean truffled mushrooms. [Source] This stems from the idea that thinly sliced mushrooms, resemble the prized truffle.
In this dish, we borrow the classic flavors of the traditional recipe but elevates them a smoosh without becoming complicated.
Looking for more side dishes that are easy to prepare? Try this Fresh Tomato Salad, Creamy Purple Slaw, Cauliflower Mash, or Tomato Bruschetta next time.
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Why You’ll Love It
- Depending on the mushrooms you choose, this dish is low cost, only requiring a few simple ingredients.
- Despite its simplicity, the flavors are out-of-this-world delicious.
- It comes together in no time, making it one of those versatile vegetable dishes you won’t mind cooking alongside an easy weeknight meal. It’s the perfect side dish.
- It’s gluten-free and nut-free for those with allergies. And it’s keto-friendly, vegetarian, and contains no added sugar for those following certain lifestyles.
- Mushrooms are loaded with nutrients! They are one of the few plant-based sources of vitamin D, a good source of fiber, and they contain a variety of beneficial vitamins and minerals. [Source]
Ingredients
Any ingredients you add to this Funghi Trifolati recipe other than mushrooms, olive oil, parsley, and garlic are optional but recommended. Trust me, they’re worthy additions.
- Fresh mushrooms: The stars of the dish, packed with rich umami flavor! I’m using a selection pack of exotic mushrooms for different flavors and textures. There are some oyster mushrooms, enoki, shiitake, and cremini mushrooms. I’m also throwing in some button mushrooms for good measure. However, you can use whatever type of mushrooms you love or that are available. Use one kind or multiple. It’s up to you!
- Garlic Cloves: Mushrooms and garlic are the best of friends.
- Fresh Parsley and Rosemary: Chopped parsley is the classic choice. Still, I also like to add finely chopped rosemary for extra flavor.
- Extra Virgin Olive Oil: As the mushrooms absorb the rich and fruity goodness, use good quality olive oil.
- Red Pepper Flakes: Adds a subtle heat.
- Fresh Lemon Juice: For brightness.
- Sea Salt Flakes and Black Pepper: Makes all the flavors pop!
- Butter: Completely optional. Adding a knob of butter right at the end of cooking provides extra richness and a glossy finish.
Instructions
This mushroom lovers dish can be ready in less than 15 minutes with some really simple ingredients. Check it out in six easy steps.
These visual step-by-step instructions provide a quick overview of the recipe. You can find the recipe card with the full list of ingredients and detailed recipe instructions at the bottom of this page. ⇩
1: In a large skillet, heat the olive oil. Add the mushrooms and rosemary and sauté until the mushrooms are tender and golden.
2: Move the mushrooms aside, add the garlic, and sauté for about 30 seconds until fragrant.
3: Mix the sautéed garlic with the mushrooms.
4: Add the parsley and red pepper flakes and season with salt and pepper.
5: Add a small knob of butter and let it melt into the mushrooms (optional).
6: Serve and enjoy!
Tops Tips
- Get ahead: Buying prepared mushrooms that have been pre-cleaned and sliced can save you some time with prep.
- Cleaning mushrooms: Clean the mushrooms using a damp cloth or kitchen towel to remove any dirt. Avoid soaking them in water, as they’ll absorb excessive moisture and turn soggy.
- Use a large sauté pan: Give the mushrooms enough room to brown and caramelize. You may need to do this in batches, as overcrowding the pan will cause the mushrooms to steam, become mushy, and turn grey.
- Patience pays off: Let those mushrooms brown and caramelize—don’t rush the magic.
- Taste test: Remember to taste and adjust the salt and pepper if needed.
Substitutions
- Types of Mushrooms: You could use wild mushrooms like Chanterelle or porcini instead of exotic mushrooms. Although I find them hard to get hold of here in the UK. Button or cup mushrooms are what I tend to use most often, as they’re readily available year-round.
- Lemon: Instead of lemon, you could use a splash of white wine to brighten the dish.
Variations
- Creamy Funghi Trifolati: Add a splash of cream or a dollop of mascarpone for a velvety twist.
- Dried Mushroom Trifolati: While the texture and flavor will differ slightly from fresh mushrooms, dried mushrooms have a more intense flavor, which you may prefer. Just allow time to rehydrate your dried mushrooms.
- Vegan Trifolati: This dish can be made vegan by omitting the butter or using a knob of vegan butter instead.
Serving Suggestions
There are so many ways to serve Funghi Trifolati. Here are just some ideas you can try:
- Side Dish: Serve as a light side dish alongside your main course. It pairs well with grilled chicken, steak, fish, and roasted vegetables.
- Pasta or Risotto: It makes an excellent mushroom sauce for cooked pasta and a great topping for a creamy risotto.
- Toasted Bread: Load onto a toasted baguette or a slice of rustic bread for a twist on Tomato Bruschetta. It’s a fantastic appetizer for a casual gathering or as a snack.
- Eggs: Fold into an omelet (omelette) or scrambled eggs to create a hearty and flavorful breakfast or brunch.
- Whole Grains: Combine with cooked quinoa, brown rice, or other whole grains.
- Pizza: Use as a topping for homemade or store-bought pizza.
- Wraps and Sandwiches: Fill wraps or sandwiches, along with other ingredients like greens, cheese, and grilled vegetables.
- Salad Garnish: Add a scoop to your salad for extra flavor and texture. It works well in both warm and cold salads.
- Stuffed Vegetables: It makes a tasty filling for bell peppers, zucchini (courgette), eggplant (aubergine), or portobello mushrooms.
- Polenta: Serve over creamy polenta for a comforting and hearty dinner.
Storage
- Fridge: Cool any leftovers to room temperature, seal them in an airtight container, and pop them in the refrigerator for 2-3 days.
- Freezing: Once cooked, cool the mushrooms to room temperature, put them in an airtight freezer bag, and freeze for up to 3 months. To avoid the mushrooms clumping together, spread them into a single layer on a parchment paper-lined baking sheet and flash freeze for about an hour before transferring them to an airtight freezer bag. This makes them easy to portion out when you need them.
- Reheating: Gently reheat the garlic mushrooms in a skillet over low heat. A drizzle of olive oil can bring back the fresh flavor.
FAQs
You can prepare the sautéed mushrooms in advance and store them in an airtight container in the fridge for 2-3 days. Reheat gently in a skillet before serving.
Absolutely! The beauty of this dish lies in its flexibility. You can change the quantities of garlic and parsley based on your preferences.
Sure! Extra virgin olive oil is my preferred choice due to its heart-healthy monounsaturated fats, antioxidants, and associated health benefits. It has a more favorable balance of fatty acids and contains compounds linked to reduced inflammation and improved cardiovascular health. [Source] Whereas sunflower oil is higher in omega-6 fatty acids, which in excess can lead to an imbalanced omega-6 to omega-3 ratio associated with potential health issues. [Source] Remember, moderation is key, as with any dietary choice.
More Mushroom Recipes
Looking for more delicious and nutritious recipes that are loaded with mushrooms? Try these recipes next…
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Recipe
Funghi Trifolati – Sautéed Mushrooms with Parsley
If you love this recipe, rate it with 5 stars below!
PRINT PIN RATEEquipment
- Cutting Board
- Garlic Press, alternatively, finely chop with a sharp knife
- Large Frying Pan, or skillet
- Kitchen Spatula, or wooden spoon
Ingredients
- 1 pound (450 grams) mixed mushrooms, wiped clean, and sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon finely chopped fresh rosemary
- 1 large clove garlic, crushed
- 1 tablespoon finely chopped fresh parsley
- ¼ teaspoon red pepper flakes (red chilli flakes), (optional)
- ¼ teaspoon sea salt flakes
- ⅛ teaspoon freshly ground black pepper
- 1 teaspoon butter, (optional)
- ½ lemon, juice only (optional)
Instructions
- Prepare: Gather and prepare your ingredients. Clean the mushrooms with a damp paper towel to remove dirt, then slice them to your preferred thickness. It's best not to cut them too thin so they retain a nice texture after cooking.
- Sauté the Mushrooms: In a large skillet, heat the extra virgin olive oil over medium heat. Add the sliced mushrooms to the skillet in a single layer. If your skillet isn't large enough, you might need to do this in batches to avoid overcrowding the mushrooms. Add the rosemary. Let the mushrooms cook without stirring for a few minutes until they start to brown on the bottom. This will help develop their flavor. Then, stir and sauté until they're tender and golden for about 5-7 minutes. If you've cooked the mushrooms in batches, add them all back into the pan.
- Add Garlic: Push the mushrooms to the sides of the skillet, creating a space in the center. Add the minced garlic to the center of the skillet and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic. Mix the sautéed garlic with the mushrooms.
- Season: Stir in the chopped parsley and red pepper flakes. Season with salt and black pepper to taste. Remember that mushrooms absorb flavors well, so start with a little salt and adjust as needed.
- Finish with Butter: If using butter, you can add it at this point for extra richness. Stir until it melts and coats the mushrooms. Remove the skillet from the heat and drizzle the lemon juice over the mushrooms. The lemon juice will add a bright, fresh flavor that balances the richness of the dish. Give everything a final stir to combine.
- Serve and Enjoy: Transfer the Funghi Trifolati to a serving dish, and enjoy!
Notes
- Fridge: Cool any leftovers to room temperature, seal in an airtight container, and refrigerate for 2-3 days.
- Freezing: Once cooked, cool the mushrooms to room temperature, put them in an airtight freezer bag, and freeze for up to 3 months. To avoid the mushrooms clumping together, spread them out into a single layer on a parchment paper-lined baking sheet and flash freeze for about an hour before transferring them to an airtight freezer bag.
- Reheating: Gently reheat the garlic mushrooms in a skillet over low heat. A drizzle of olive oil can bring back the fresh flavor.
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.
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