Instructions: Trifolare is a way of cooking in Itay which involves sauteing with the addition of parsley. You may trifolare courgettes aubergines or as in this case funghi wild or cultivated The word comes from trifola (truffle in the Piemontese dialect) and probably when truffles were not as soughtafter and as expensive as they are today they were cooked this way. This is a dish that can be eaten by itself accompanied by bread or served as a side dish to meat or fish. If you are intending to pick your own wild mushrooms it is essential to consult a reliable reference book first (qv Mushrooms reference book).

Clean the mushrooms well discarding all the impurities try not to wash if possible.

Heat the oil in a pan until very hot but not smoky.

Add all the mushrooms and saute or stir fry for 10 minutes until you see the mushrooms reduce in volume.

Then add the garlic and saute for another 10 minutes.

Add salt pepper and parsley and serve.

Serves 4

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