Mushrooms with nepitella (funghi trifolati)

Name: Mushrooms with nepitella (funghi trifolati)
Total time: 20 min
Yield: 4 people
Ingredients: 500 g chestnut mushrooms or mixed mushrooms; 3 tablespoons olive oil; 2 garlic cloves; 1 tablespoon chopped lesser calamint (nepitella) leaves; 1 tablespoon chopped flat-leaf parsley; salt and pepper

Updated on 10 October 2026

Makes: 4 people
Time: 20 min
From: Lesser calamint

Ingredients

500 g chestnut mushrooms or mixed mushrooms
3 tablespoons olive oil
2 garlic cloves
1 tablespoon chopped lesser calamint (nepitella) leaves
1 tablespoon chopped flat-leaf parsley
salt and pepper

Method

Brush the mushrooms clean (do not wash them) and slice them.
Heat the oil in a large frying pan with the peeled, crushed garlic cloves until they begin to sizzle gently.
Add the mushrooms and fry over a high heat for 8 to 10 minutes, stirring now and then, until the liquid has evaporated and they are golden brown. Remove the garlic.
Season with salt and pepper, scatter over the calamint and parsley and toss for another minute.

Storing: 2 days covered in the fridge. Lovely as a side dish, on toast, with pasta or with polenta.