The only thing that is better than sauteed mushrooms is Sauteed Mushrooms Italian Style.
Funghi Trifolati is the original name. But don’t be scared - here’s what is actually means. Funghi in Italian means mushrooms. Pronounced fOOn-ghee, not foon-jee and not fun-guy. Trifolati means sliced in a the same manner as truffle mushrooms.
Italian style mushrooms are made parsley, garlic and a mix of butter and olive oil. These simple ingredients make mushrooms truly the protagonist of this dish.
8 Reasons You'll Love Them
- low carb & low calorie
- fast & easy to cook
- ALWAYS in season
- perfect side for almost ANY main course
- delicious stand alone meal
- vegetarian
- affordable
- can be used as filling or as an add-on in other recipes
Ingredients
- Mushrooms - button mushrooms, baby bella or cremini mushrooms, porcini mushrooms, portabello mushrooms, penny bun mushrooms and even a frozen mix of wild mushrooms.
- Parsley - fresh of frozen Italian flat-leaf parsley, chopped.
- Garlic - fresh garlic, amount to taste. I like to roast a few whole cloves (and remove before serving) and add 1 small clove finely chopped at the end of cooking. This ways you'll have a subtle and delicate garlic flavor and mouth-watering aroma.
- Peperoncino/ red pepper flakes - just a pinch, but add more if you like it more spicy. Don't skip as hot pepper adds depth of flavor to the whole dish.
- Butter, Extra virgin olive oil - use a mix of both for the best flavor. But you can make these sauteed mushrooms using only butter or only olive oil.
- Salt, pepper to taste.
Possible Add-Ons
- White Wine : Add a splash of white wine once all the liquid from the mushrooms has evaporated.
- Spinach: Make a richer side dish or a pie filling by adding baby spinach or chopped regular spinach at the end of cooking.
How To Make Italian Style Mushrooms - Step By Step
If you got a pack of already sliced fresh mushrooms or frozen mushrooms, skip step 1 entirely and start from step 2.
Step 1: Briefly clean the mushrooms under the running cold water, pat dry with a paper towel. Cut off the bottom of the stem.
Quarter, slice or cut mushrooms in cubes.
Best Way To Cut Mushroom? If you’re planning to use sauteed mushrooms for crostini it’s better to cut them in cubes, if planning to serve as a side dish - quartered or sliced mushrooms are best. Sliced mushrooms are the most versatile and are suitable for all uses.
EXTRA NOTE: If using big and pulpy mushroom variety, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.
Step 2: In a pan large enough to fit al the mushrooms add olive oil, butter and hot pepper flakes and garlic cloves crushed with a flat knife. Saute quickly on medium heat until garlic becomes fragrant. The garlic should not burn and the oil should NOT be smoking.
Step 3: Add mushrooms and give a nice stir. Mushrooms will release liquid. Continue cooking until liquid has almost evaporated. Remove whole garlic cloves. Add salt, finely chopped garlic (if using) and chopped parsley. Stir and cook for another minute or two.
Serve warm or let cool completely and store for later.
Can I use frozen mushrooms?
Absolutely! Follow the recipe instructions and when it's time to add mushrooms and cook them from frozen. NEVER thaw frozen mushrooms, they will completely loose their consistency.
How To Store
Freshly made sauteed muhrooms can be stored:
- Room temperature: for 4 hours
- Fridge: for 3 days
- Freezer: for 1 month
Goes Well With
Served Funghi Trifolati with mashed potatoes, steamed veggies, polenta and more! Use them as a perfect side for meat or make this easy and delicious Mushroom Crostini.
Full Recipe
Sauteed Mushrooms with Garlic and Parsley - Funghi Trifolati
Ingredients
- 2 lb button mushrooms , 900 grams
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter , 30 grams
- 2-3 garlic cloves (2 crushed with a flat knife, 1 finely chopped or to your taste)
- 1 pinch of peperoncino (hot pepper flakes)
- 2 sprigs fresh parsley (chopped)
- Salt , pepper to taste
Instructions
- If you got a pack of already sliced fresh mushrooms or frozen mushrooms, skip step 1 entirely and start from step 2.Briefly clean the mushrooms under the running cold water, pat dry with a paper towel. Cut off the bottom of the stem.Quarter, slice or cut mushrooms in cubes. If you’re planning to use sauteed mushrooms for crostini it’s better to cut them in cubes, if planning to serve as a side dish - quartered or sliced mushrooms are best. Sliced mushrooms are the most versatile and are suitable for all uses.
- In a pan large enough to fit al the mushrooms add olive oil, butter and hot pepper flakes and garlic cloves crushed with a flat knife. Saute quickly on medium heat until garlic becomes fragrant. The garlic should not burn and the oil should NOT be smoking.
- Add mushrooms and give a nice stir. Mushrooms will release liquid. Continue cooking until liquid has almost evaporated. Remove whole garlic cloves.
- Add salt, finely chopped garlic (if using) and chopped parsley. Stir and cook for another minute or two.
- Serve warm or let cool completely and store for later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These sauteed mushrooms never last past the time they could've become cold 😉
Let me know next time you make them.
Sanda says
Odlično ! Upravo sam napravila nešto slično sa zlatnim šampinjonima i dodatkom aceta balzamica, soya sosa i malo šećera 🙂 njamiii !
Kathy says
Loved this side dish!!! Delicious!!!