Name: Funghi Trifolati (Sautéed Mushrooms with Garlic and Parsley)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 800 g of Mushrooms; Extra Virgin Olive Oil; 1 clove of Garlic; 2 leaves of Sage; 2 sprigs of Rosemary; Parsley; Dry White Wine; Table Salt; Black Pepper

Funghi trifolati are a flavorful autumn side dish of mushrooms sautéed with garlic and parsley, made quickly and easily with very few ingredients. Tasty and full of flavor, these skillet funghi trifolati are perfect alongside meat or vegetarian main courses, and you can also make them to enrich other recipes.

With this recipe for funghi trifolati you’ll get not only a tasty side dish but also a great sauce for pasta or risotto, a topping for bruschetta, or a filling for quiches and savory mushroom pies.

To make the funghi trifolati we chose a mix of frozen mushrooms, making funghi trifolati with frozen mushrooms, to give the dish a variety of flavors and textures that will win you over from the first bite. If you like, you can also use fresh mushrooms; in that case, we recommend following our guide on How to Clean Mushrooms to best preserve all their flavor. Among the fresh mushrooms you can use, the most common are button mushrooms, for sautéed button mushrooms, chiodini (honey mushrooms), for sautéed chiodini mushrooms , or porcini, for perfect sautéed porcini mushrooms.

If you’re wondering which mushrooms are best for funghi trifolati, we suggest mixed frozen mushrooms: they save you time and let you fully enjoy a variety of textures and flavors. Now let’s see together how to make funghi trifolati in a skillet.

Method

To make the Funghi Trifolati, put a drizzle of olive oil, the garlic clove cut in half, the sage, and the rosemary in a skillet and sauté for a few seconds. Then add the frozen mushrooms.

Stir well and after a few seconds season with salt and pepper, then cook over medium heat with the lid ajar for 5 minutes. Then turn up the heat, deglaze with the white wine, and when the alcohol has evaporated, continue cooking over low heat for another 5 minutes.