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.

20 Minutes
Funghi trifolati

Clean the mushrooms and cut in thin slices


Cut the garlic in two and remove the stalk


Heat the oil in the frying pan and add garlic


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


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

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