Funghi Trifolati
The Italian way, maybe the purest. Mushrooms seared golden, then tossed with garlic, olive oil, parsley, and a whisper of chili. Five ingredients, unforgettable.
SEARED · The mushroom keeps its bite. Chewy, meaty, crisp at the edges.
Trifolati means cooked in the style of truffles. It is the classic Tuscan preparation for porcini, and the rule is sacred: a screaming hot pan, bone-dry mushrooms, and garlic added only at the end so it never burns.
Serves two to three as a topping.
- 12 oz Oyster mushrooms, torn into thick pieces
- 4 tbsp good olive oil
- 3 cloves garlic, finely chopped
- Pinch of red chili flakes
- Large handful parsley, finely chopped
- Salt and black pepper
- 01
Heat 2 tbsp of the oil in a wide pan until it shimmers. Add mushrooms with a pinch of salt.
- 02
Cook over medium high, stirring only occasionally, until the water evaporates and the mushrooms turn golden, about 10 minutes. Add the last of the oil as they cook. Do not crowd them.
- 03
When golden, add garlic and chili. Cook one minute, just until fragrant. Do not let the garlic brown.
- 04
Off the heat, stir in parsley and season.
- Over tagliatelle or gnocchi.
- On toasted bread rubbed with garlic.
- Over creamy polenta.
- Cold the next day on a salad.
This lives or dies on good olive oil and fresh parsley.
