The term trifolati comes from the old Umbrian word for truffle, trifole, suggesting the rich aromas that result from cooking any mushrooms with a mixture of onion, garlic, parsley and wine. Select a diverse mixture of fresh mushrooms, including white mushrooms, portobellos, cremini and any wild varieties. Serve as a side dish to roasted meats or spoon atop bruschetta or veal scaloppine.
