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bell' alimento

beautiful food doesn't have to be complicated

Funghi Trifolati {Sauteed Mushrooms}

By Paula |

sauteed mushrooms with parsley on white plate.

We love mushrooms! Yes, it’s true. If you search for mushrooms on bell’alimento you’ll be inundated with recipes. I make no apologies for that. Long live the shroom ; ) And now that I am a contributor for The Mushroom Channel you’ll be seeing even more shroom recipes! So naturally because we love them I’m always looking for ways to incorporate mushrooms into our meals.  

Sauteed mushrooms with parsley on white plate.

Sometimes it’s as simple as a saute. Funghi Trifolati is simply sauteed mushrooms in Italian. Yes, that’s it sauteed mushrooms. Funghi Trifolati sounds so much more exciting though, no? You know we believe that beautiful food doesn’t have to be complicated around here ;  ) On it’s own, this is a perfect side to any meal or it’s even a great way to jazz up your steak! Ah, steak and shrooms. A marriage made in culinary heaven.

Sauteed mushrooms with parsley on white plate.

I normally have all of these ingredients on hand {I can’t tell you how important it is to keep a nicely stocked pantry, it has saved me more times than I can count} so it’s a great go to dish for me. It’s easily doubled if you’re serving a crowd and it comes together in a snap! What more can you ask for ; ) You can use any mushrooms that you like. For this recipe I used your typical button shrooms but go ahead get crazy, mix up your shrooms!

What you’ll need:

1 8 ounce container of mushrooms – sliced
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 cloves of garlic – sliced
1/4 cup dry white wine
1 tablespoon of Italian flat leaf parsley – roughly chopped

What to do:
Heat butter & oil over medium heat in a large saute pan. When hot add the garlic and saute briefly (do not let garlic brown) add mushrooms stir through. Lower the heat add the wine and allow mushrooms to cook through & wine to reduce. Once reduced, turn off the heat, add the parsley, gently stir and serve immediately.

 

Comments

  6. Brit says

    Now, if I could only get my boyfriend to get over the fact that he doesn’t like mushrooms! YUM!

  7. Veronica says

    I LOVE mushrooms. All thanks to my dad who got me hooked on them as a small child. Button mushrooms are easiest available here, I buy a paperbag a week.

    Oh dear, reminds me, I am all out :O I need to buy them tomorrow. I don’t know what I’ll make – but I’ll need ’em!!

  9. sara says

    we just made mushrooms trifolati last night! tried the recipe from Marco Canora’s Salt to Taste. we definitely made a whole pound rather than 8 oz, and we ate them all! so good! like your addition of white wine 🙂

  11. Linda Dini Jenkins says

    I love funghi, too! I hope you know about a book written a few years ago by my friend Jim McAllister’s sister: The Mushroom Lovers Cookbook, by Amy Farges. Nothin’ but mushrooms! A presto!

  12. Barbara @ VinoLuciStyle says

    I love mushrooms too…and despite the call today for specialty mushrooms, I find a simple preparation like yours with button mushrooms is still a wonderful addition to a meal. I’m a certified Costcoholic; this preparation has many times saved me from having to discard ones that need to be used. Although good on steak; I have been know to just top some toasted bread with a big spoonful of sauteed mushrooms; it’s what’s for lunch!