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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



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




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.

Nutritional Information for the recipe Funghi Trifolati

Per Serving Per 100 g / ml
Energy 749 kJ
179 kcal
486 kJ
116 kcal
Fat 16.40 g 10.65 g
Carbohydrate 16.40 g 10.65 g
Protein 4.26 g 2.76 g