Funghi Trifolati

Name: Funghi Trifolati
Yield: 4
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 2 cloves garlic, crushed; 500g button mushrooms, quartered; ¼ teaspoon dried chilli flakes; 2 teaspoons salt flakes; ¼ cup finely sliced flat-leaf parsley; Crusty bread, for serving

Trifolati is an Italian term for dishes cooked in olive oil with garlic and parsley; mushrooms, zucchini and kidneys are often prepared ‘trifolati’. Funghi trifolati was one of my favourite starters 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 an antipasto, it’s also lovely tossed through pasta. The chilli isn’t traditional, but I like it. I enjoy funghi trifolati with a glass or two of Ravensworth Seven Months, a textural field blend of pinot gris, viognier, gewürztraminer and sauv blanc.

Serves 4 as a starter

Ingredients

¼ cup extra virgin olive oil
2 cloves garlic, crushed
500g button mushrooms, quartered
¼ teaspoon dried chilli flakes
2 teaspoons salt flakes
¼ cup finely sliced flat-leaf parsley
Crusty bread, for serving

Method

Place oil and garlic in a small frying pan over medium heat and cook for a minute or 2, until it just starts to sizzle.
Reduce heat to low, stir in chilli (if using), salt and mushrooms, cover and cook for 10 minutes or so, stirring occasionally, until they give off their juices and are tender.
Stir in parsley.
Serve funghi trifolati in shallow bowls with crusty bread to soak up all the juices.