Sauteed Mushrooms with Garlic and Parsley – Funghi Trifolati

Sauteed mushrooms have 1001 reasons to 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
• and the list goes on and on!

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 cooked in a the same manner as truffle mushrooms. In particular using olive oil, garlic and parsley.

So here we are, making Yummy Funghi Trifolati for any occasion and any diet.

Serves: 2-3

Ingredients:

1 lb mushrooms (whole or sliced)

1 tbsp extra virgin olive oil

1 tbsp butter

1-2 garlic cloves (crushed with a flat knife)

1 pinch of chili flakes

Handful of fresh parsley (chopped)

Salt

Preparation:

If you got a pack of already sliced mushroom, skip step 1 entirely and start from step 2.

Step 1: Briefly clean the mushrooms under the running cold water, dry gently with a paper towel. Remove most dirty and external parts of the stem.

Depending on the type of mushrooms slice them lengthwise (like in the picture).

If you have stump or honey mushrooms there is no need to slice or cut them. They’re already small enough to be cooked as whole.

As to the bigger mushrooms, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.

You’ll get the best taste of funghi trifolati using a mix of several mushrooms.

But hey, I understand that they’re not always available.

So here I also used simple white button mushrooms, that are available all year round and can even be eaten raw.

Step 2: Place a large skillet pan over medium heat.

Add olive oil, butter, chili flakes, chopped parsley (leave 1 tbsp to add at the end of cooking) and garlic cloves crushed with a flat knife. Saute for a minute or two.

Step 3: Add sliced mushrooms and stir everything together. Mushrooms will release liquid.

Continue cooking for another 5-6 minutes until liquid is reduced.

Add salt to taste and a tablespoon of chopped parsley you set aside earlier.

Gently stir through and serve immediately!

But I gotta tell ya, these sauteed mushrooms never last past the time they could’ve become cold 😉

Let me know next time you make them.

Full Recipe

5 from 1 vote

Sauteed Mushrooms with Garlic and Parsley - Funghi Trifolati

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Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings: 2

Ingredients

• ▢ 1 lb mushrooms whole or sliced
• ▢ 1 tbsp extra virgin olive oil
• ▢ 1 tbsp butter
• ▢ 1-2 garlic cloves crushed with a flat knife
• ▢ 1 pinch of chili flakes
• ▢ Handful of fresh parsley chopped
• ▢ Salt

Instructions

• If you got a pack of already sliced mushroom, skip step 1 entirely and start from step 2.
• Briefly clean the mushrooms under the running cold water, dry gently with a paper towel. Remove most dirty and external parts of the stem.
• Depending on the type of mushrooms slice them lengthwise (like in the picture).
• If you have stump or honey mushrooms there is no need to slice or cut them. They’re already small enough to be cooked as whole. As to the bigger mushrooms, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.
• Place a large skillet pan over medium heat.
• Add olive oil, butter, chili flakes, chopped parsley (leave 1 tbsp to add at the end of cooking) and garlic cloves crushed with a flat knife. Saute for a minute or two.
• Add sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until liquid is reduced.
• Add salt to taste and a tablespoon of chopped parsley you set aside earlier.
• Gently stir through and serve immediately.

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