Dish

Funghi trifolati

Truffled Mushrooms

Funghi trifolati is made by sautéing sliced mushrooms in olive oil with garlic and parsley. The dish is typically served hot and can be used as a topping for pasta or pizza, or served as a side dish with meat or fish. The mushrooms provide a meaty texture and earthy flavor, while the garlic and parsley add a savory and fresh taste to the dish.

European cuisine› Mediterranean cuisine› Italian cuisine

Side Dish

Origins and history

Funghi trifolati originated in the Piedmont region of Italy, where mushrooms are a popular ingredient in many dishes. The dish has since become a staple in Italian cuisine and is enjoyed all over the world.

Dietary considerations

This dish is vegetarian and gluten-free. It can be made vegan by using a plant-based oil instead of olive oil.

Variations

Variations of this dish include adding white wine or cream to the mixture for added flavor and richness. Some recipes also call for adding other herbs such as thyme or rosemary to the dish for a different flavor profile.

Presentation and garnishing

To garnish this dish, sprinkle fresh parsley or thyme over the top before serving.

Tips & Tricks

To ensure that the mushrooms are cooked evenly, slice them thinly and sauté them in a single layer in the pan. Do not overcrowd the pan, as this will cause the mushrooms to steam instead of sauté.