Mushrooms Trifolati

Cook it with:
Makes: 6 servings
Preparation time: 10 minutes
Cook time: 15 minutes


  • ½ cup Filippo Berio Extra Virgin Olive Oil
  • 3-4 garlic cloves, finely chopped
  • 500 g (1 lb) crimini or portabello mushrooms, sliced
  • 225 g (1/2 lb) medium closed cup or button mushrooms, sliced
  • 2 tbsp freshly chopped parsley


Heat 6 tbsp of the oil in a very large frying pan, add the garlic and cook for 10 seconds. Increase the heat then add the mushrooms, turn them quickly in the oil then cook for 5-6 minutes until tender.

Lift from the pan with a slotted spoon into a dish. Boil the liquid from the mushrooms until reduced to about 2 tbsp then add the remaining oil and seasoning.

Pour over the mushrooms and leave to cool. Serve at room temperature scattered with the parsley.


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