madonna del piatto

Italian family cooking

funghi trifolati


white mushrooms trifolati

white mushrooms "trifolati"

SAUTEED MUSHROOMS. Trifolare is a classic Italian method of  cooking thinly sliced vegetables with garlic, olive oil, and parsley. Mushrooms trifolati make a quick and light side dish that goes with almost everything.


450 gr. (1 pound)  mushrooms, cleaned and finely sliced
1  garlic clove, minced
1  bunch flat leaf parsley finely chopped
salt and pepper

Heat 2 tablespoon EVO  oil in large skillet. Add mushrooms and sauté until tender. It is essential to cook the mushrooms on relatively high heat so they do not realease water and become tough. Watery mushrooms like crimini will cook in a few minutes, porcini or other wild mushrooms will take longer.

Stir in garlic and  sauté for an additional minute, until fragrant, do not burn it! Remove from heat and add the chopped parsley. Season with salt and black pepper. Serve at room temperature.

Mushroom, zucchini or artichokes trifolati can be used as a topping for crostini.  Prepare as above, cool and whiz it into a chunky spread using a food processor. Use on crusty bread, toasted until golden. Before serving, shine it with the tiniest bit of olive oil and garnish with a few parsley leaves

Serves 4 as a side dish

Author: madonnadelpiatto

Former scientist, I now run B&B and cooking school Alla Madonna del Piatto in Assisi, Umbria, central Italy, together with my husband Ruurd, daughter Tea and truffle dog Google. We love good food and wine, travel, beautiful handicrafts like textiles and pottery. We feel fortunate to be able to share our magical mountain with many friends from all over the world.

6 thoughts on “funghi trifolati

  1. Wow — that sounds delicious. I especially like the idea of using it as a topping….or making it with artichokes. Now I’m getting hungry!


  2. Hi Sandra, this is in preparation of the sartu’ which will come next!


  3. Oh, this was yummy! Sandra, it was delicious. People are asking me again to make this. Many thanks, menehune


  4. Pingback: sartù alla napoletana « madonna del piatto

  5. Sounds complicated for something really simple!


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