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 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. The chilli isn’t traditional, but I like it. Trifola means truffle, a synonym for the more commonly seen tartufo; I guess the sautéed mushrooms look a little like truffles. Funghi trifolati, served hot or cold, is a great antipasto. Turn it into a simple supper with some of the pan-fried radicchio in the video below, some olives, lots of crusty bread and a glass or 2 of Ravensworth Seven Months, a textural field blend of pinot gris, viognier, gewürztraminer and sauv blanc. Funghi trifolati is also lovely tossed through pasta.
Serves 4 as a starter
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