mushroom trifolati recipe


Mushroom trifolati recipe originally from Italian cuisine, this is the classic Italian mushroom dish, it’s simple but it’s so delicious. In Italian cuisine, they are mostly preferred 4- 5  varieties of mushroom for this dish, it includes a button mushroom, shiitake mushroom, wild mushroom and truffle mushroom. Basically its  side dish of the any main dish,  mushrooms trifolati are would be excellent served with your favorite steak. 

Here I am presenting this mushroom trifolati recipe with unique style, I know most of the people liked mushroom dish with the flavour of wine and garlic. Just prior days I made this recipe for my guest so I thought this recipe I have to post my food blog by which you can see my recipes. Mushroom trifolati recipes full flavour of wine, garlic and cream.




Made 4-5 types of mushroom, wine, and cream.

Course Main Course
Cuisine Italian
Keyword best mushroom recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Biraj Kumar


  • 1 cup Button mushroom
  • 1 cup Wild mushroom
  • 1 cup Shitake mushroom
  • 1 cup Truffle mushroom
  • 1/2 cup Cooking cream
  • 2 cup Full fat milk
  • 1/4 cup All purpose flour
  • 1/4 cup Un salted butter
  • 2 tbsp Olive oil
  • 1 tbsp Sugar
  • 1 tbsp Chopped garlic
  • 1/2 tbsp White wine


  1. Well washed all mushroom and soak the shiitake mushroom and sliced the all mushroom.

  2. For white sauce--Make A Roux with same quantity of butter and flour cooked together. When done remove roux from saucepan and keep in a bowl. Boil milk in a large saucepan, then add Roux gently and whisk it by becoming a perfect sauce with seasoning.

  3. Heat olive oil in large, heavy saucepan on over medium heat, add chopped garlic and celery, saute for a couple of minutes, then add all the sliced mushroom and stir it for 2-3 minutes with adding chopped thyme.

  4. After this, pour white sauce as you need over the saute mushroom and cook again 2-3 minutes, then add cooking cream and white wine on it with salt and pepper as required.

  5. Remove out from the fire and divided two serving bowls and garnishing with parsley sprig and serve it.

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