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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.

2 servings

Easy 20 Minutes

Ingredients

Ingredients

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

Preparation

Preparation

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.

Nutritional Information For the recipe Funghi trifolati

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