Funghi trifolati is a classic Italian recipe for porcini mushrooms. The name means "mushrooms cooked in the style of truffles" relating to the way the mushrooms are sliced. It's basically a simple recipe for sauteed wild mushrooms with garlic, parsley, and crushed red pepper flakes that anyone can make. Read on and I'll explain how it's done.

A bowl filled with a side of sauteed funghi trifolati with garlic parsley and crushed red pepper. — Funghi trifolati is a simple, classic Italian mushroom side dish.

Chef's Tips

This is a great way to prepare fresh bolete mushrooms like porcini / king boletes and others if they don't have bugs in them.
For an exciting variation, make it with a blend of 2 or 3 mushrooms like chanterelles and chicken of the woods.
Change the herbs to your taste. Instead of parsley you could use fresh oregano, basil, or mint. Italians might use an herb called nepitella, a type of catmint that grows wild in Tuscany.
Be creative with the oil you use. Instead of olive oil, you can also use chicken or duck fat.
You can also make this recipe with frozen porcini mushrooms straight from the freezer.

Fresh wild porcini mushrooms growing in the forest. — Fresh porcini mushrooms are a delicacy, if you can find them.

How to Make Funghi Porcini Trifolati

First the mushrooms are cleaned with a brush if needed, then sliced and sauteed. The images below explain the process.

Cutting fresh porcini mushrooms with a chefs knife on a cutting board. — Cut the mushrooms into ½ inch slices. The caps should be cut in half or quartered.

Once the mushrooms are cut you'll get a large skillet hot with some olive oil or cooking oil.

A pan of sliced porcini mushrooms cooking. — Add the mushrooms to the hot pan and cook over medium high heat.

Fresh porcini and other mushrooms are spongy can like to absorb oil, they can also burn quickly if you're not careful.

If the pan gets dry, make sure to add some extra oil. You can soak extra oil up with a towel before serving.

Adding olive oil to a pan of porcini mushrooms cooking. — Add some extra oil to the pan to help the mushrooms brown if you need.

A hand using a towel to soak up additional oil from a pan. — Use a towel to soak up additional oil if you need before serving.

Make sure to take your time and cook the mushrooms slowly, turning down the heat to help them brown if needed. The more liquid you can remove from the mushrooms, the better the flavor will be.

Stirring mushrooms cooking in a pan with a spoon. — Stir the mushrooms occasionally and take your time cooking them.

After the mushrooms have lost half their volume and are golden brown the final ingredients are added. Turn the heat off at the end to avoid burning the garlic.

Adding fresh garlic to a pan of porcini mushrooms cooking. a — When the mushrooms have shrunk by half, add the garlic.

A hand adding chopped parsley and chili flakes to a pan of porcini mushrooms. — Add the parsley and chili flakes off the heat, stir, and serve.

More Italian Mushroom Recipes

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5 from 1 vote

Italian-Style Porcini Mushrooms (Fungi Trifolati)

A classic Italian contorno or side dish made of sauteed porcini or other mushrooms, garlic, parsley and hot pepper. Serves 2-4 as a side dish. Recipe can be cut in half.

Prep Time5

Cook Time12

Total Time17

Course: Appetizer, Mushroom Snack, Side Dish

Cuisine: Italian

Keyword: trifolati funghi

Servings: servings

Calories: 223kcal

Author: Alan Bergo

Cost: 5

Equipment

12 in cast iron pan or large skillet

Ingredients

8 oz porcini or other mushrooms
¼ teaspoon kosher salt
Generous pinch of chopped Italian parsley
1 small clove garlic optional
Pinch of crushed red pepper flakes to taste
3 tablespoons olive oil separated, see note

Instructions

Cut the mushrooms into relatively thick slices, about ½ inch. Heat two tablespoons of the oil in a 12 inch pan until hot and shimmering.
Add the mushrooms, season with a pinch of salt and toss, stirring occasionally. Cook the mushrooms over medium heat until the water has evaporated and the mushrooms start to become golden brown. Add the additional tablespoon of oil as needed to help the caramelize.
The whole process should take about 10 minutes.
When the mushrooms are cooked, add the chopped garlic if using, along with the parsley and chili flakes.
Taste a mushroom and gauge if it needs more salt, adjust until it tastes good to you, and serve. It’s excellent with just about anything.

Video

Notes

You can add whole sage leaves or thyme sprigs which are discarded at the end of cooking. Butter can be added at the end of cooking instead of the extra oil. You can also toss them with a squeeze of lemon at the end if serving with a rich dish, like a steak. Mint or fresh oregano is wonderful instead of parsley too.

Nutrition