Porcini are a type of mushroom, prized for their robust, nutty flavour and meaty texture. Often used in Italian cuisine, particularly in risottos, pasta dishes, and sauces
Trifolati refers to a cooking method involving sautéing ingredients. The word derives from the Italian word trifolare, which means to cook with garlic, parsley, and olive oil.
You can use porcini trifolati as they are or mix them in pasta, in frittata, in sauces, as a side, as an appetizer, on bruschetta or in risotto to mention a few.