Why I’m addicted to funghi trifolati—and why you will be too
You know that feeling when you’re so obsessed with a particular ingredient that you want to share your enthusiasm with everyone? I get that, for example, with Japanese Kewpie sesame sauce. With crispy chili oil and with funghi trifolati.
My love for funghi trifolati and why it’s so delicious
I have more favorite spice blends in the kitchen (such as za’atar, fresh and aromatic thanks to sumac and thyme, also so delicious!), but funghi trifolati is definitely my favorite du jour. Funghi trifolati comes from Piedmont in Italy. Funghi means mushrooms, while trifolare refers to a preparation with oil, garlic and parsley that is often used in dishes with mushrooms.
If you love mushrooms, you probably already understand why I’m so crazy about it. It’s all about that delicious, rich umami flavor. You know, that fifth taste—alongside sweet, sour, bitter and salty—that creates a savory, deeply satisfying flavor experience. And that’s exactly what funghi trifolati delivers.
What is funghi trifolati?
Traditionally, funghi trifolati is an Italian dish in which mushrooms such as porcini are sautéed with garlic, olive oil and fresh herbs such as parsley. The mushrooms become wonderfully tender and full of flavor as they cook, while the garlic and olive oil provide a silky texture and an explosion of flavor.
As a spice blend, funghi trifolati is a fantastic combination of dried mushrooms, garlic and herbs that brings that same deep, earthy umami flavor to any dish. It’s like Italy in a jar!
Why it’s so delicious
What makes funghi trifolati so irresistible is that aforementioned umami dimension. It takes your dishes to the next level without requiring many other ingredients. Combine the rich flavor of mushrooms with garlic and olive oil, and you have a blend that works well with almost anything.
How I use funghi trifolati seasoning
What I love most about funghi trifolati seasoning is that, with just a few spoonfuls, you can transform dishes that seem simple at first glance into culinary masterpieces—okay, that last part may be an exaggeration, but you get what I mean. That rich umami flavor, combined with the earthy notes of mushrooms and the softness of garlic, adds that oomph every time without requiring much effort. I love these kinds of shortcuts to extra flavor in the kitchen. That’s why it’s a secret weapon in my kitchen that I can’t do without.
What do I make with it? Here are 5 tips—see how simple it is:
- With pasta: add a spoonful of funghi trifolati to your tomato sauce or stir it into a simple spaghetti aglio e olio. It immediately adds depth of flavor and enriches your dish.
- With risotto: when I make mushroom risotto, I stir in a generous splash of funghi trifolati. It blends in easily, and the garlic adds a subtle kick. It’s one of those easy editorial team dishes for weeknights and comfort food at its best!
- Grilled vegetables: drizzle olive oil and funghi trifolati over vegetables in the oven, and your zucchini, eggplant or bell peppers suddenly become much more interesting.
- Meat and fish dishes: funghi trifolati also works wonderfully with meat or fish. Sprinkle a little over a grilled steak, chicken breast or roast chicken for extra depth of flavor, or use it as a dry rub for your fish fillets.
- On toast: for a simple but impressive starter or snack, fry some mushrooms in olive oil and sprinkle them with funghi trifolati. Place them on crispy ciabatta, and you have an insanely delicious bruschetta!
Thanks to Jonnie Boer
My stepmother, also known in the family as the Queen of Delicious, once put a tin of Euroma by Jonnie Boer funghi trifolati in my hands. I was a fan from the moment I smelled it. You can actually buy these tins at the supermarket (no sponsorship!). With many supermarket spice blends, you’re being ripped off, but this stuff is genuinely good. Jonnie added onion, rosemary, sage, black pepper and tomato to the traditional funghi trifolati blend (parsley, garlic and mushrooms), making it a little more aromatic and richer in flavor. The blend contains no added salt.
By the way, you can also make your own spice blend. Euroma has launched a new line with 10 basic herbs and spices that you can vary and combine to your heart’s content.
Also read:
- This Japanese super-powder gives your Asian dish fantastic umami flavor
- This is a great tip for seasoning your meat
- How to quickly chop a bunch of herbs
Image: By Rox Photography
