Sautéed Pioppini with Garlic and Parsley
Sautéed Pioppini with Garlic and Parsley is a classic Italian side dish featuring small, nutty-flavored pioppini mushrooms quickly cooked in olive oil with aromatic garlic and fresh parsley. It is a staple in Italian cuisine, particularly in regions where wild mushrooms are foraged, and is often served as a contorno (side dish) or antipasto.
🍽️ Nutrition at a glance
This dish is low in carbohydrates and protein but provides healthy fats from olive oil, along with dietary fiber and essential minerals. A typical serving contains approximately 150-200 calories, making it a light yet flavorful addition to a meal.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 3.5 g |
| Carbs | 8 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 10 mg |
| Potassium | 400 mg |
| Phosphorus | 120 mg |
| Copper | 0.4 mg |
| Selenium | 10 µg |
| Niacin (B3) | 4 mg |
| Riboflavin (B2) | 0.3 mg |
| Vitamin D | 0.2 µg |
| Iron | 1.5 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Pioppini mushrooms are prized in Italian cooking for their firm texture and earthy, slightly peppery flavor, which intensifies when sautéed. Nutritionally, they are a good source of B vitamins, potassium, and antioxidants, supporting immune health and providing a savory umami boost without added sodium.
