Trifolati is an Italian term for dishes cooked in olive oil with garlic and parsley; mushrooms, zucchini and kidneys are often prepared this way. Funghi trifolati was one of my favourite entrées in Sydney’s 1980s suburban Italian restaurants, where exotic oyster mushrooms seemed to be the funghi of choice – so use any mushrooms you like, or a mixture of them. Trifola means truffle, a synonym for the more commonly seen tartufo; I guess the sautéed mushrooms look a little like truffles … maybe. Funghi Trifolati, served hot or cold, is a great addition to a mixed antipasti; try it with a glass of Ravensworth Seven Months, a textural field blend of pinot gris, viognier, gewürztraminer and sauv blanc. It’s also lovely tossed through pasta; the chilli isn’t traditional, but I like it.
Serves 4 as a starter
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