Funghi trifolati

A popular Italian dish of pan-fried mushrooms with garlic and parsley, created by Marco Roccasalvo, head chef at Campo de’Fiori. Marco recommends to serve with Ristorante Pizza Vegetale by Dr. Oetker.


Easy
20 Minutes
Funghi trifolati
1

Clean the mushrooms and cut in thin slices

2

Cut the garlic in two and remove the stalk

3

Heat the oil in the frying pan and add garlic

4

Add the mushrooms and stir for 3/4 minutes until they start to release liquid

5

Cook for another 3/4 minutes and add the parsley, a pinch of salt and black pepper

If you like, you can add some strips of Parma ham to decorate the plates.

Funghi trifolati Recipe

Nutritional Information For the recipe Funghi trifolati

  Per serving Per 100g/ ml
Energy 780 kJ
187 kcal
505 kJ
121 kcal
Fat 0.6 g 0.4 g
Carhohydrate 4.9 g 3.2 g
Protein 4.2 g 2.7 g

Ingredients (2 servings )

For the recipe Funghi trifolati

For the salad:

  • 250 g Button Mushrooms
  • 20 g Parsley (chopped)
  • clove Garlic
  • 35 ml extra virgin olive oil (2 Tbsp)
  • 2 g Salt (pinch)
  • ground black pepper

Dr. Oetker Baking on Facebook

Join our Baking Community!

Join us on Facebook for great prizes, recipes, baking hints, tips and more Go to Facebook

Get Creative

Pizza and Wine Guide

Find the perfect wines and cocktails to accompany our delicious Ristorante pizzas in our Pizza & Wine Guide more

Dr. Oetker Recipe Booklets

Enjoy Trying New Recipes?

Download great recipes from Dr. Oetker. With something to suit every occasion! more