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.
Servings: 2 servings
Calories: 223kcal
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
Serving: 2oz | Calories: 223kcal | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 315mg | Potassium: 472mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 14mg