Foto em breve
Iniciante
French
Classic French Omelette
Fonte: Chef
10 min1300 kcal
VegetarianoSem glútenBaixo carboidrato+1
Funghi Trifolati (Garlic and Parsley Mushrooms)
The default Italian mushroom side: 800 g of sliced champignons cooked down in olive oil with two whole garlic cloves and a lot of parsley, for 10 minutes, and nothing else at all.
Fonte
Receita de Buon'Idea · 🏠 Cozinha caseira · The house byline used on some recipes published by fattoincasadabenedetta.it. It is a brand name, not a person, so no individual cook is credited here.
Fatto in Casa da Benedetta (published under the house byline "Buon'Idea") — The page credits "Buon'Idea", a brand byline used by the site, rather than Benedetta Rossi personally — so no individual cook is named here. Amounts and the 4-serving yield are as published; the step prose is written for this book.
Veja como se faz · 3 vídeos
⏱ 25 min🍽 4 porções🇮🇹 Itália
VeganoVegetarianoSem glútenSem lactoseSem oleaginosas
Modo de preparo
Wipe the caps of the 800 g of mushrooms with a dry cloth or a piece of kitchen paper to take off the growing compost.
💡 Do not run mushrooms under the tap. They soak up water like a sponge and then steam in the pan instead of browning.
Pull the stalk out of each cap. If you like, peel the thin skin off the top of the cap and scrape out the dark gills underneath.
💡 Removing the gills is optional and mostly cosmetic — it keeps the finished dish pale gold instead of muddy brown.
Slice the caps into pieces about 4–5 mm thick, dropping them into a bowl as you go. Slice the stalks too — they are perfectly good.
Chop the parsley finely and split it into two piles: one to cook with the mushrooms, one for the end.
Film a wide frying pan with olive oil, add the 2 whole garlic cloves and set it over medium heat for about a minute, until the garlic sizzles quietly.
💡 Use the widest pan you own. Mushrooms crowded into a small pan release their water all at once and boil rather than fry.
Tip in all the sliced mushrooms and the first half of the parsley. They will fill the pan to the brim — that is normal.
Cook over medium heat for 10 minutes, stirring every couple of minutes. In the first few the mushrooms release a pool of liquid; after that it boils away again.
💡 Do not pour that liquid away — it is pure mushroom flavour, and reducing it back into them is the whole point of this method.
The mushrooms are ready to season once they have visibly shrunk, gone glossy and lost their squeaky raw texture.
Now add salt and pepper, plus the second half of the parsley.
💡 Salting at the start is the classic error: salt pulls the water out immediately and the mushrooms stew in it from minute one.
Stir over medium heat for another 2–3 minutes so the seasoning works its way through and the fresh parsley wilts into the pan.
Fish out the 2 garlic cloves and discard them — their job is done.
Taste and adjust the salt, then tip everything into a warm dish and serve hot, while the parsley is still bright green.
💡 Dicas
- The commonest beginner mistake is washing the mushrooms under running water. Waterlogged mushrooms cannot brown, and 800 g of them will flood the pan.
- Substitution: any firm mushroom works — oyster, shiitake, chestnut, or a handful of dried porcini soaked and added with their strained soaking water for a deeper, woodsier version.
- "Trifolati" is a whole Italian method, not one dish: oil, garlic, parsley. The same 10 minutes works on courgettes, artichokes or potatoes.
- Leftovers are excellent cold on toast, or stirred through eggs the next morning — but they will not stay crisp, so don't reheat them expecting that.
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