Sautéed Porcini Mushrooms (Funghi Porcini Trifolati)
Category: Side Dish
Servings: 4
Porcini mushrooms, known for their rich, earthy flavor and meaty texture, are a true delicacy in Italian cuisine. This recipe for sautéed porcini mushrooms, or funghi porcini trifolati, highlights the natural taste of the mushrooms while enhancing them with the simple yet aromatic ingredients of garlic, parsley, olive oil, and a touch of black pepper. Whether served alongside a main dish or as a stand-alone treat, this dish is sure to delight with its fresh, vibrant flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Porcini mushrooms | 800g |
| Extra virgin olive oil | 5 tbsp |
| Fresh parsley | 2 tbsp |
| Garlic | 2 cloves |
| Fine sea salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
-
Prepare the Porcini Mushrooms:
Begin by cleaning the porcini mushrooms. Use a knife to gently scrape off the dirt from the stems and clean the top and bottom of the caps. Make sure to remove any excess soil carefully without damaging the delicate flesh of the mushrooms. -
Separate the Caps and Stems:
Using a gentle twisting motion, separate the caps from the stems. Once separated, slice the caps into thick, even slices, and chop the stems into smaller pieces if necessary. Place the sliced caps and chopped stems in a large mixing bowl. -
Cook the Mushrooms:
Heat a large pan over medium heat. Add the extra virgin olive oil and let it heat up, releasing its fruity aroma. Once the oil is hot, add the garlic cloves—either smashed or halved—into the pan. Sauté the garlic for about 1-2 minutes, allowing its flavor to infuse the oil. -
Sauté the Mushrooms:
Add the prepared porcini mushrooms to the pan. Stir occasionally, allowing the mushrooms to release their natural juices and soften. Continue cooking for about 8-10 minutes, ensuring that the mushrooms are tender and lightly golden. -
Season the Mushrooms:
About two minutes before the mushrooms are fully cooked, season with sea salt and freshly ground black pepper to taste. Add the chopped fresh parsley and stir well to incorporate all the flavors evenly. -
Serve:
Once the mushrooms are cooked and the flavors have melded together beautifully, remove the garlic cloves if you prefer a milder flavor. Transfer the sautéed porcini mushrooms to a serving dish and serve warm as a side dish to accompany your favorite main courses.
This funghi porcini trifolati recipe is simple yet packed with flavor, bringing out the earthy richness of the mushrooms in every bite. Perfect for any meal, from a casual family dinner to an elegant dinner party. Enjoy!
