Sautéed Mushrooms (Funghi Trifolati)
Category: Side Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Mushrooms (mixed types) | 800g |
| Garlic | 1 clove |
| Fresh Parsley | to taste |
| Butter | 30g |
| Extra Virgin Olive Oil | 40g |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 2g |
| Carbohydrates | 10g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 300mg |
Instructions
Step 1: Preparing the Mushrooms
To begin, clean the mushrooms thoroughly, as their porous texture can trap dirt. We recommend using a damp cloth to gently wipe the caps of the mushrooms, especially for delicate varieties like porcini, champignon, pleurotus, and chanterelles. If needed, trim off any earthy, tough parts from the stems with a small knife. If the mushrooms are particularly dirty, rinse them briefly under cold running water, but be cautious as mushrooms tend to absorb water easily, which can affect their texture during cooking.
Step 2: Slicing the Mushrooms
Once cleaned, slice the mushrooms into thin, even pieces. For this recipe, we’ve used a combination of mushrooms: porcini, champignon, pleurotus, and finferli (chanterelles). Slice each type uniformly to ensure they cook at the same rate.
Step 3: Cooking the Mushrooms
In a large non-stick skillet, heat the butter and olive oil together over medium heat. Allow the butter to melt completely and the oil to heat up. The combination of butter and olive oil will add a rich flavor and a smooth texture to the mushrooms as they sauté.
Add the sliced mushrooms to the pan in stages, starting with the firmer porcini mushrooms. These tend to take a little longer to cook, so they should go in first. Sauté them over high heat for about two minutes, allowing them to brown slightly and release their moisture. After this initial searing, add the other varieties of mushrooms — champignon, pleurotus, and finferli — to the pan. Stir gently to combine.
Step 4: Sautéing the Mushrooms
Continue to cook the mushrooms on high heat for an additional 2-3 minutes, stirring occasionally to ensure they cook evenly. Be sure to stir gently to avoid breaking up the delicate mushroom slices. The mushrooms should begin to release their moisture and brown slightly around the edges.
Step 5: Seasoning and Finishing Touches
Once the mushrooms are tender and have absorbed the flavors of the butter and olive oil, season them with salt and freshly ground black pepper to taste. For added freshness and color, chop a handful of parsley and sprinkle it over the mushrooms. Give everything one final stir to incorporate the herbs.
Step 6: Serving
Remove the pan from the heat and transfer the sautéed mushrooms to a serving dish. These mushrooms can be served either hot or cold, depending on your preference or the dish you’re preparing them for. They make an excellent side dish for meats, pastas, or even as a topping for bruschetta.
Enjoy your Sautéed Mushrooms as a savory side dish that complements a variety of main courses, or serve them as a standalone appetizer. The combination of earthy mushrooms, aromatic garlic, and fresh parsley, all brought together by the richness of butter and olive oil, will be a hit at any table.
