Funghi Trifolati

Sautéed Mushrooms

Preparation info
  • Serves


    as an appetizer
    • Difficulty


Appears in

By Joyce Goldstein

Published 2001

  • About

When porcini are in season, I want to eat them every day. Sautéed, grilled, al forno, or in a torta or pasta sauce, they are meaty, earthy, and superb. In Tuscany, they are seasoned with an herb called nepitella (calamint in English), which is related in flavor to mint. It is a classic marriage. Fortunately, thanks to a friend, Don Frediani, I have a flourishing patch of nepitella in my garden, so I am able to replicate this superb Tuscan combination. Every once in awhile, fresh porcini app