Mushroom trifolati, or funghi trifolati, or simply sauteed mushrooms is a common side dish throughout Italy. The name translates literally to “truffled mushrooms,” because the sauteed mushrooms in this dish so closely resemble truffles.
I used a variety of wild mushrooms—porcini (if you are in abundance you can also check our risotto with porcini mushrooms recipe), 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.
The addition of homemade, thick-cut potato chips for scooping the medley of mushrooms in bite-sized portions makes this recipe an excellent appetizer. In addition, mushroom trifolati could also be served as a crostini or over pasta, gnocchi, or on top of a creamy polenta dish.
Other Italian Appetizer recipes to try it out: