Stewed mushrooms (Funghi trifolati)
Stewed mushrooms are simple to make and tasty but you have to love mushrooms. And the other condition is to have mushrooms with smell, which nowadays is almost impossible, at least in Italy. In supermarkets we can find easily cultivated mushrooms. The same porcini often have neither taste nor smell and yet more they are neither firm nor intact as they should. People going to seek them in the woods are lucky but ... with mushrooms danger is around the corner.
time: 50 minutes
calories: 252 (kCal)
Ingredients / Serves 2
- 400g (14 ounces) fresh mushrooms
- 30g (1 ounce) unsalted butter
- 1 or 2 garlic cloves
- Bunch of fresh flat-leaf parsley
- 1 1/2 tablespoon extra virgin olive oil
- Pepper if you like
- preparation: 20 minutes
cooking: 30 minutes
total: 50 minutes
- How many calories in a serving?
13 % -
Protein: 7.3 (g) 15 % GDA
Total fat: 23.8 (g) 34 % GDA
Total carbohydrate: 2 (g) 1 % GDA
Sugars: 2 (g) 3 % GDA
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Stewed mushroom recipe
Preparation and cooking
- - Clean mushrooms.
You have to brush off any earth and wipe with damp kitchen paper.
Don't wash them under cold running water. Mushrooms can loosen their smell easily.
Now you can slice fairly thickly or cube them.
- - Cooking.
Put unsalted butter, olive oil and garlic cloves in a non-stick frying pan.
Saute garlic cloves on a low heat, a couple of minutes.
Remove them and add mushrooms.
Increase heat and saute for some minutes stirring frequently.
You can notice some liquid forms (typical of mushrooms).
Lower heat and continue cooking, half-covered, stirring now and then until cooking juice is well reduced.
You need about 20 minutes.
Add some hot vegetable stock only if necessary.
Sprinkle with parsley, season to taste with salt and pepper and stir.
Just before serving
- - Wait for 5 minutes and serve.
- - Sauteing fresh mushrooms in olive oil, parsley, garlic and butter is the common way by which fresh or frozen mushrooms are cooked. In Italy this cooking way is called trifolare. You'll have the best result with porcino mushrooms (Boletus species).
- - Keep some boiling vegetable stock while you're cooking mushrooms for a lot of mushrooms form no liquid.
- - If you want a lighter recipe, use no butter.
- - You have the best result with porcini (wild mushrooms)
- - You can prepare this dish 1 day ahead. Cover and refrigerate. Rewarm before serving.
- - If you don't like garlic don't worry! Substitute garlic with onion. The dish tastes fantastic!
- - Don't let their cooking juice reduce very well and increase the olive oil: you have a fantastic sauce to dress Italian tagliatelle or noodles.
- - Spoon them over toast for a light supper or to make an Italian antipasto.
They also are a nice accompaniment to meat or fish dishes.
- - You can find our dirctories about antipasto, pasta, rice, meat, fish, cakes and desserts ... easily. Look at the navgation bar in the top of this page and click on "Italian cooking".
Useful links for this recipe
- - Want to know other recipes of mine with mushrooms?
- - Do you have any curiosity about mushrooms? Follow the link!
- - Many people think that mushrooms are low in calories. But as you can see in this recipe all depends on how they are cooked and seasoned. Undoubtedly with butter they are tastier but calories and fat rise.
Let's see what happens if cooked only with olive oil.
calories: 138 kcal (577 kJ)
total fat: 11.3 g
Proteins and sugars don't have significant changes.
Have you seen the difference?
- - Fiber per serving: 23 grams (daily intake is 23 grams)