Sautéed porcini mushrooms (porcini trifolati)

Sautéed porcini mushrooms, or porcini trifolati, are one of the culinary highlights of the autumn and every mushroom lover’s favourite. Porcini (Boletus edulis) are the king of the funghi realm and require very little in terms of condiments to make them shine. Naturally vegan, sautéed porcini mushrooms (funghi porcini trifolati) are an Italian classic which highlights the natural richness of these wild mushrooms and is a perfect embodiment of the phrase “less is more“, where the simplest ingredients bring out the umami flavour of the mushrooms.

How to cook porcini mushrooms

Fresh porcini mushrooms are best sautéed (trifolati) in a little extra virgin olive oil infused with cloves of fresh garlic. A simple seasoning of unrefined sea salt and freshly ground black pepper rounds the dish off in true Italian style. An optional sprinkling of fresh parsley and you’ve got the perfect base for three great porcini mushroom classics: tagliatelle, gnocchi and risotto ai fungi porcini. Add a dash of homemade tomato sauce to basic porcini trifolati, and you’ve got a delicious alternative to spezzatino (Italian stewed meat) to serve with polenta. However you serve them, sautéed porcini mushrooms never fail to impress.

Autumn is a great time of year to be outdoors hiking or walking in the woods foraging for porcini and other mushrooms or chestnuts. In September and October, when I’m not working on my blog or teaching, you’ll often find me in the woods looking for mushrooms. I can recognise enough species of mushroom not to come home empty-handed, but the ones I get excited about, to the point of nearly getting a heart attack sometimes, are always porcini. This year has been an exceptional one where I live. Abundant rainfalls at the right time, followed by weeks of sunshine and warm weather, have provided the right conditions for a bumper mushroom season. From my hunting grounds in the Prealps in Switzerland and Northern Italy, here’s my favourite fresh porcini mushroom recipe!

Some beauties from one of my foraging trips.

Important

If you’re not familiar with edible mushroom varieties and their identification, it’s best to play safe and source your mushrooms at food markets and similar places where they have been checked over by experts.

Sautéed porcini mushrooms

Ingredients

You’ll find the exact quantities of each ingredient in the recipe card at the bottom of this page.

Porcini mushrooms

Only use fresh porcini mushrooms for this recipe. If you can’t find fresh porcini, you could substitute them with frozen ones if they are good-quality sliced porcini. In Italy, these come in a transparent packet where you can see what you’re buying. I wouldn’t buy packets of frozen porcini if you can’t see the contents. These usually turn out to be cubes or chopped porcini that won’t give you the desired results. They’re OK for a weeknight risotto, though, if nothing else. Bear in mind, though, that even good-quality frozen mushrooms release a lot of water, so you won’t get the same results as with fresh porcini.

I don’t recommend using dried porcini – they are not suitable for this recipe. Here’s why:

Dried porcini have a more intense, concentrated flavour due to the drying process. While this concentrated flavour can be great in soups, stews, or risottos, it overpowers the delicate balance of funghi trifolati, which relies on the natural, earthy flavour of fresh mushrooms.

Sautéing fresh mushrooms allows their natural water content to evaporate gradually, which helps achieve a good sear and enhances their meaty texture. Dried porcini mushrooms become soft and chewy when rehydrated. They retain the soaking water, preventing the proper sautéing process needed for the dish’s characteristic flavour and texture.

Got the wrong mushrooms for this dish? Don’t worry, try making this delicious mushroom bourguignon instead! It’s equally as wow-worthy, but you can get away with using frozen or dried porcini and other varieties of mushrooms.

Extra virgin olive oil

Don’t skimp on the quality of the oil in this recipe. The outcome of this dish depends on the ingredients you use; the better the quality of the oil, the better the overall flavour of the dish. Go for organic, cold-pressed extra virgin olive oil where possible.

Garlic

The garlic in this recipe serves to infuse the oil. Once the mushrooms are cooked, we can remove the garlic.

Salt

I recommend using natural, unrefined sea salt. Unrefined sea salt contains various essential minerals such as magnesium, calcium, potassium, and trace minerals like zinc and selenium, albeit in small quantities. These minerals are absent in table salt due to the fact that it is heavily processed. Impurities are removed, and anti-caking agents and chemicals like ferrocyanide are often added.

Because of its mineral content, unrefined sea salt offers a more complex and nuanced flavour compared to table salt and chefs often prefer it. Many producers of unrefined sea salt prioritize sustainable and eco-friendly harvesting methods, reducing the impact on the environment.

Black pepper

The essential oils and aroma compounds in peppercorns are released when they are ground, resulting in a brighter and more vibrant taste. Pre-ground pepper can lose its flavour and aroma over time. With a pepper grinder, you also have control over the coarseness of the grind. Freshly ground black pepper also adds texture and visual interest – the little specks are very attractive and contribute to the overall appearance of the final dish.

Parsley

Finely chopped fresh parsley serves as a garnish in this dish. Consider it optional because it will enhance a side dish of sautéed porcini mushrooms, as well as tagliatelle and gnocchi, but not risotto or polenta. Use your discretion. In any case, use it in moderation and chop it very finely.

How to cook porcini mushrooms

Instructions

You’ll find step-by-step instructions with photos in the recipe card at the bottom of this page.

How to clean porcini mushrooms

If you forage your own mushrooms or buy fresh ones whole, the first thing you’ll need to do is clean them. The best way to do this is by using a soft brush and a damp cloth. Only clean them just before cooking to maintain their freshness and flavour.

Start by gently brushing off any dirt or debris. Trim any tough or discoloured parts from the stems, and check for insects. Gently wipe the porcini with a damp cloth. Use the tip of a sharp knife to get into any little crevasses. Only resort to a quick rinse under the tap to help dislodge dirt if absolutely necessary. Porcini absorb water and will quickly become soggy, ruining your chances of a perfect sauté.

Cut the mushrooms

Cut the porcini lengthwise into even slices, about ½ cm thick. For large mushrooms, separate the cap from the stem. Slice the caps and the stems separately into ½ cm thick slices. If very large, cut the slices into halves or quarters so they cook evenly.

Infuse the oil with the garlic

Cut the garlic cloves in half lengthwise and remove the germ if it has started to grow. Place the garlic, cut side down, in a frying pan with the oil. On low heat, gently sauté the garlic until it’s soft, translucent, and very lightly browned on both sides. To do this easily and quickly, tilt the pan by placing a heat-resistant object under one side, allowing the oil and garlic to pool together on the opposite side. Once you’ve infused the oil, you can remove the garlic. For extra flavour, leave the garlic in while sautéeing the mushrooms.

How to sauté porcini mushrooms

On medium heat, sauté the mushrooms, stirring occasionally, until they are lightly browned. Avoid putting too many in the pan at once, as this will cause them to steam cook rather than sauté, and resist the temptation to stir them too often for the same reason. As the porcini start to brown, reduce the heat accordingly to prevent them from burning. If necessary, add a tablespoon or two of water. It takes about 10 minutes for the porcini to lightly brown and soften while remaining firm and meaty. Remove the garlic, if you haven’t already done so, and season with sea salt and a twist of black pepper. Sprinkle with freshly chopped parsley and serve immediately.

How to serve sautéed porcini mushrooms

Here are some great Italian ways of serving porcini trifolati (sautéed porcini):

On pasta

The classic choice of pasta is tagliatelle although other shapes are possible. Tagliatelle is often made with eggs, so check the labels of shop-bought pasta. De Cecco and some other pasta manufacturers make tagliatelle without eggs.

With rice

Risotto ai funghi porcini is a much-loved Italian classic. In the autumn, a creamy risotto with sautéed porcini mushrooms will leave your guests in awe of your cooking skills!

With gnocchi

Melt-in-your-mouth homemade potato gnocchi with sautéed porcini mushrooms is a festive Italian dish that’s to die for.

On polenta

Another Italian speciality from the north is polenta e funghi porcini. Add a little water and a tablespoon or two of the juice from a tin of Italian plum tomatoes to the sautéed mushrooms to make a succulent sauce for the polenta.

As an accompaniment

In Italy, porcini trifolati (sautéed porcini mushrooms) are sometimes served as an accompaniment to meat or eggs. Roasted seitan or marinated tofu steaks would make great vegan alternatives.

How to store sautéed porcini mushrooms

Porcini mushrooms deteriorate incredibly quickly, so it’s imperative to refrigerate them immediately and cook them as soon as possible. When I come home from foraging, I’m usually really tired after all the hiking. But I still clean them all, cook them, and freeze any that are left over the same day.

You can keep any leftover sautéed porcini mushrooms in an airtight container in the fridge for a day or two.

To reheat, put the mushrooms in a pan over low heat. Cover with a lid and heat through slowly.

Can you freeze sautéed porcini mushrooms?

Yes, you can. While porcini are best enjoyed fresh, freezing is a viable option for keeping the ones you can’t eat immediately. Freeze them after cooking rather than raw to maintain the texture and flavour. I recommend freezing sautéed porcini mushrooms in portions in airtight containers. They will keep well in the freezer for up to 3 months.

To reheat from frozen, first allow the mushrooms to defrost completely and then proceed as above.

I’m sure you’ll love this recipe for sautéed porcini mushrooms! If you try it and like it, I’d love to hear about it! Let me know in the comments below, or take a quick pic and share it on social media. Don’t forget to tag me on Instagram or Facebook @vegan_hot_stuff – I love seeing your re-creations!

Frequently asked questions

why are porcini mushrooms special?

Porcini mushrooms are special due to their rich, earthy flavour and firm, meaty texture, which make them highly prized in cooking. They are often foraged in the wild, making them rare and seasonal. Their versatility in dishes like risotto, pasta, and sauces further enhances their culinary value.

What are the nutritional benefits of porcini mushrooms?

Porcini mushrooms are a good source of dietary fibre, protein, vitamins, and minerals, including potassium and iron. They are low in calories and have antioxidant properties. You can read more about health benefits and porcini mushrooms in general here.

I hope you enjoy this recipe for Italian porcini trifolati and that you found this post useful! If you do, it would be great if you could give it a star rating and leave a comment below! It helps other readers find my content and posts and ultimately makes my blog more successful! Thanks so much for your support! Deborah xx

Before you go, maybe you’d like to take a look at some other popular autumn dishes…

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