Mushroom Trifolato
by Chef Stefano Barbato · 938K subscribers on YouTube
A classic Italian method for cooking mushrooms, known as trifolato (or trifolata). The mushrooms are sautéed with garlic and olive oil until they release their juices, then finished with a splash of water to create a light creamy sauce. This versatile base can be used for pasta, risotto, or as a side dish.
- Difficulty
- easy
Ingredients
9 items- Funghi Geotropa (o altri funghi a scelta)Can be substituted with porcini, pleurotus, or champignons.
- 1 pcsGarlicOne clove. Remove the green germ if desired.
- Extra Virgin Olive OilUse good quality extra virgin olive oil.
- SaltTo taste. Add at the beginning to draw out water.
- Black Pepper(optional) — Freshly ground black pepper to taste.
- Parsley(optional) — Fresh parsley, chopped, for garnish.
- Cherry Tomato(optional) — Optional: a few cherry tomatoes cut in half for colour and acidity.
- Cooking Cream(optional) — For the creamy pasta version only (not part of basic trifolato).
- Parmigiano Reggiano(optional) — Optional: grated Parmesan for pasta versions, but avoid using a very strong one that may overpower the mushrooms.
Method
- Clean the mushrooms: remove dirt with a small knife, cut away any hard or woody parts of the stem, and discard any parts with holes (which may contain worms).
- Slice the mushrooms into medium-thick slices (about 0.5 cm).
- Finely mince one clove of garlic.
- In a large frying pan, pour a generous amount of extra virgin olive oil and heat over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the sliced mushrooms and season immediately with salt to encourage them to release their water.
- Optional: add a few cherry tomatoes cut in half for colour and a slight acidity.
- Increase the heat to high, cover the pan, and cook until the mushrooms have released all their liquid.
- Once the liquid has evaporated, add a splash of water (preferably pasta cooking water) and stir to create a light creamy sauce.
- Optional: add freshly chopped parsley and black pepper to taste.
- Turn off the heat. The trifolato mushrooms are ready to be used as a base for pasta, risotto, or as a side dish.
Chef Stefano Barbato
Professional chef938K subscribers on YouTube236.9M total channel views"Benvenuti nella mia cucina! Sono lo Chef Stefano Barbato e qui condivido con voi la mia passione per il buon cibo. Dalle tecniche professionali spiegate passo dopo passo alle ricette della tradizione italiana, il mio obiettivo è rendere la grande cucina accessibile a tutti. Che sia un primo cremoso o una delle mie 'bambine cattive' appena sfornate, ogni piatto è fatto con amore. Sarà buono o non sarà buono? Iscrivetevi per scoprirlo insieme a me! 👨🍳🇮🇹" Hola y bienvenidos a mi canal de video recetas en español los encuentra aquí https://www.youtube.com/user/ChefStefanoBarbatoEs Chef Stefano Barbato
