0 0
Mushroom Trifolati

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Mushroom Trifolati

Directions

Share

mushroom trifolati

Mushroom Trifolati ~ Funghi Trifolati

A delicious accompaniment to a meat dish or served over

pasta, mushroom trifolati is rich and full of flavor. You can use any kind of mushroom that is available. I used a combination of shiitake and white button mushrooms for this dish.

Wash and prepare one pound of mushrooms by slicing them. Heat olive oil and 2 tablespoons of butter in a pan. Add in the mushrooms and garlic and saute over medium heat for about 30 minutes. If the garlic becomes too brown, remove and discard.

img_7343

When the mushrooms have become tender and released their juices, turn off the heat. Stir in the additional butter and freshly chapped parsley. Add salt and pepper to tasted and enjoy. Serve as is as a side dish, over pasta, or on crusty bread slices as a bruschetta.

img_7347

 

Mushroom Trifolati
Recipe Type: Side dish
Cuisine: Italian
Author: Justin
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pound of shiitake and white button mushrooms
  • 2 cloves of garlic (whole)
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 tablespoon chapped fresh parsley
  • salt and pepper to taste
Instructions
  1. Wash and prepare the mushrooms by slicing them.
  2. Heat olive oil and 2 tablespoons of the butter in a pan. Add in the mushrooms and whole garlic and saute over medium heat for about 30 minutes. If the garlic becomes too brown, remove it and discard.
  3. When the mushrooms have become tender and released their juices, turn off the heat. Stir in the additional 1 tablespoon of butter and freshly chapped parsley. Add salt and pepper to tasted and enjoy. Serve as is as a side dish, over pasta, or on crusty bread slices as a bruschetta.
(Visited 59 times, 1 visits today)

Justin

I'm Justin: food blogger and coffee addict. I live in Southern Ohio, cooking up great food and adventures.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Butternut squash with Rosemary and walnuts
next
Fettuccine Alfredo with Peas
previous
Butternut squash with Rosemary and walnuts
next
Fettuccine Alfredo with Peas

2 Comments Hide Comments

Add Your Comment