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 various kind of mushroom for this recipe. It includes a button mushroom, shiitake mushroom, wild mushroom and truffle mushroom. Basically its side dish of any main dish, mushrooms trifolati are would be excellent served with your favorite steak.
List your ingredients types of mushroom, wine and cooking cream.
- 1 cup Button mushroom
- 1 cup Wild mushroom
- 1 cup Shiitake mushroom
- 1 cup Truffle mushroom
- 1/2 cup Cooking cream
- 2 cup Full fat milk
- 1/4 cup All purpose flour
- 1/4 cup unsalted butter
- 2 tbsp Olive oil
- 1 tbsp Sugar
- 1 tbsp Chopped garlic
- 1/2 tbsp White wine
Washed well all mushroom and soak shiitake, sliced the all mushroom.
For Bechamel 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.
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.
Then, pour Bechamel sauce as you need over the saute mushroom and cook again 2-3 minutes, then add cooking cream and white wine and finished with salt and pepper as required.
Remove out from the fire and divided two serving bowls and garnishing with parsley sprig and serve it.