Funghi Trifolati

Funghi Trifolati (Garlic Mushrooms) - Vegetarian Antipasto

Trifolati is an Italian term for dishes cooked in olive oil with garlic and parsley; mushrooms, zucchini and kidneys are often prepared this way. This was one of my favourite starters in Sydney’s 1980s suburban Italian restaurants, where exotic oyster mushrooms seemed to be the funghi of choice, so use any mushrooms you like, or a mixture of them. Trifola means truffle, a synonym for the more commonly seen tartufo; I guess the sautéed mushrooms look a little like truffles, maybe. Funghi trifolati dish, served hot or cold, is a great addition to an antipasto, it’s also lovely tossed through pasta; the chilli isn’t traditional, but I like it. Enjoy funghi trifolati with a glass or two of Ravensworth Seven Months, a textural field blend of pinot gris, viognier, gewürztraminer and sauv blanc.

Serves 4 as a starter

Ingredients
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 500g button mushrooms, quartered
  • ¼ teaspoon dried chilli flakes
  • 2 teaspoons salt flakes
  • ¼ cup finely sliced flat-leaf parsley
  • Crusty bread, for serving
Method
  1. Place oil and garlic in a small frying pan over medium heat and cook for a minute or 2, until it just starts to sizzle.
  2. Reduce heat to low, stir in chilli (if using), salt and mushrooms, cover and cook for 10 minutes or so, stirring occasionally, until they give off their juices and are tender.
  3. Stir in parsley.
  4. Serve in shallow bowls with crusty bread to soak up all the juices.

Like this recipe?
You’ll love A Southern Italian Summer Recipes+Videos Online Cooking Class!

Share page on:

Funghi Trifolati

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)