Fungi Trifolati

Trifolare is a classic Italian method of cooking thinly sliced vegetables with garlic, olive oil, and parsley. My addition of pure chicken master stock makes this into a delicious and warming broth, great with crusty Italian bread on a cold winters night.



  1. Heat a large wok to medium, add a little olive oil and when hot, add the garlic and chilli and sauté for 20-30 seconds until soft.
  2. Add the mushrooms and sauté till soft.
  3. Add the stock and bring to the boil, reduce the heat to a simmer for 2-3 minutes.
  4. Add the chopped parsley and serve immediately with crusty Italian bread.

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