Truffle-Style Mushroom Recipe
Funghi Trifolati is an easy and versatile sauteed Italian mushroom dish. This is my take on the classic Italian mushroom dish, a simple, but truly delicious every day Italian side dish. In Italy, porcini wild mushrooms are used in this recipe.
I adapted this mushroom recipe from an old Italian recipe. In Italy, porcini wild mushrooms are used in this recipe. I have used portabello mushrooms instead as they are easy to find in the market and easy to work with. These mushrooms would be excellent served with your favorite steak.
- 2 large portobello mushrooms*
- 1 tablespoons olive oil, extra-virgin
- 2 large cloves garlic, coarsely chopped
- Coarse salt and coarsely-ground pepper to taste
- Bunch of flat-leaf parsley, coarsely chopped
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Using a brush and a damp sponge, clean the mushrooms. Remove the stem and save for another use (I them and then use in my soup). -
Thinly slice the mushrooms lengthwise.
In a large frying pan over medium heat, warm olive oil and slightly cook the garlic until soft and fragrant (be careful and do not let the garlic brown). Add the sliced mushrooms and season with salt and pepper. Cook just until tender, approximately 20 minutes, stirring occasionally.
Add parsley towards the end of the cooking time and stir in. Remove from heat and serve warm.
Makes 4 servings.
* A portobello mushroom is a very large cremini, and a cremini is a brown or cream-colored version of the white button mushroom. The flavor of the portobelo is the same as that of the common supermarket mushroom, except it is more distinct because it is older and more developed.
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