Funghi Trifolati, or Mushroom Trifolati, are sautéed mushrooms that are served all over Italy; as a side dish to steaks, or on top of creamy polenta or as a crostini.
I used a variety of wild mushrooms: porcini, oyster, and cremini, but you can use whatever mushrooms that are fresh and in season, then just sauté with garlic, olive oil, parsley and some spicy peperoncino flakes. Instead of making a side dish, as is so common in the Piemonte region, I made this into a delicious and unique appetizer. I made my own thick-cut potato chips, which are used as a scoop to pick up the medley of mushrooms into bite-sized portions, which is perfect for a cocktail party, and a very impressive presentation.
Buon Appetito!
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Mushroom Trifolati with Homemade Chips
- Total Time: 1 hour 5 mins
- Yield: 6 Servings
Description
Mushroom Trifolati is normally served as a side dish all over Italy. The addition of crisp, homemade chips turns this dish into the perfect first course.
Ingredients
- 1 pound oyster mushrooms (thinly sliced)
- 1/2 pound cremini mushrooms (thinly sliced)
- 1/2 pound dried porcini mushrooms
- 4 garlic cloves (finely chopped)
- 5 tablespoons extra-virgin olive oil
- 1/4 teaspoon red chili flakes
- 1/4 cup of fresh Italian parsley (finely chopped)
- 1 large Russet potato (sliced 1/8-inch thick)
- Salt and pepper to taste
Instructions
For the Potatoes
- Preheat the oven to 425°F.
- Slice the potatoes into 1/8-inch slices using a mandoline.
- Soak the sliced potatoes in a large bowl water.
- Transfer to a clean kitchen towel and pat them dry.
- Brush each slice with olive oil gently bend and fit into a muffin pan.
- Add salt and pepper to taste and bake at 425º for 25 minutes.
For the Mushrooms
- Finely slice the oyster and cremini mushrooms lengthwise. Set aside.
- Soak the porcini mushrooms for 30 minutes in very hot water until reconstituted.
- Drain and rinse the porcini mushrooms in a colander to clean any remaining grit. Set aside.
- In a large skillet heat 4 tablespoons of extra-virgin olive oil over medium heat. Add the garlic and sauté until fragrant about 1 minute.
- Add the porcini and sauté for 1 minute, add the rest of the mushrooms, 1/8 cup of the parsley, chili flakes and salt and pepper to taste.
- Cook for 15 to 20 minutes or until tender.
- Serve on a platter with the baked chips surrounding the mushrooms. Top with the remaining parsley.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Appetizer
- Cuisine: Italian
Frequently Asked Questions
What type of mushrooms can I use for Mushroom Trifolati?
You can use a mix of fresh oyster and cremini mushrooms along with dried porcini — soak the porcini in hot water for about 30 minutes to reconstitute before using.
How do I make the homemade chips for this recipe?
Slice the potato very thin (about 1/8 inch) using a mandoline, then soak briefly in water and pat dry. Brush each slice with olive oil, gently bend it into a muffin pan cup, and bake at 425°F until golden and crisp, about 25 minutes.
What can I use instead of peperoncino flakes if I prefer less spice?
You can omit the peperoncino flakes entirely or substitute with a pinch of black pepper for flavor without the heat.
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