Funghi Trifolati

Trifolare is a way of cooking in Italy which involves sautéing 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 sought-after and 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.