Funghi Trifolati

The everyday Italian mushroom dish: mushrooms sliced thin and cooked fast over high heat with oil, butter, garlic and parsley. The name comes from trifola, the northern dialect word for truffle. Trifolato means sliced thin the way a truffle is, then cooked with oil, garlic and parsley over a lively flame. So “truffle-style” describes the knife-work, not the flavour.

Untested: I have not cooked this one yet. It is here because the Mushrooms dive needed it, and it is adapted from the source named in the Notes.

Ingredients

• 800 g (about 1 3/4 lb) mixed mushrooms: porcini, button, oyster, chanterelle
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 1 garlic clove
• Flat-leaf parsley, chopped
• Salt and pepper

Directions

1. Slice. Clean the mushrooms and slice them thinly and evenly.
2. Porcini first. Heat the oil, butter and garlic in a wide pan over high heat. Add the porcini first, since they are the firmest, then the rest.
3. Cook fast. Toss over high heat just until tender and lightly browned. Giallo Zafferano’s advice is that “mushrooms need cooking quickly”.
4. Finish. Season, remove the garlic if you like, and toss in plenty of parsley.

Notes

Where this recipe came from Adapted from Giallo Zafferano’s sautéed mushrooms (giallozafferano.com). The quantities and the porcini-first method are theirs. They also warn against washing, because “mushrooms absorb a lot of water”. That is true of gilled mushrooms, and much less so of closed buttons (see the Mushrooms dive’s cooking page).

The name Treccani dictionary, trifolato: sliced thin “as is normally done with the truffle, and then cooked with oil, garlic and parsley over a lively flame”.