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October 29, 2018
Pasta with Mushroom Trifolata
Pasta with Mushroom Trifolata
Pasta with Mushroom TrifolataMatt Taylor-Gross
Sometimes, olive oil is the only pasta sauce you need. For centuries, Mediterranean cooks have used olive oils to make vinaigrettes, baste and drizzle over roasts, and infuse with flavors to use as pasta sauces on their own. Mushroom trifolata—a sauce made by searing then gently confiting mushrooms in a bath of olive oil—is best when made using a robust extra virgin olive oil and a mix of wild mushrooms like oyster, crimini, and chanterelles. The mushrooms turn silky and tender while releasing their rich, umami flavor into the oily sauce.
What You Will Need
Large Pot
Large Skillet
Large Serving Platter
Yield: serves 4
Time: 45 minutes
Ingredients
bbons
Instructions
Bring a large pot of generously salted water to a boil.
Meanwhile, in a large skillet set over medium-high heat, add 2 tablespoons of olive oil. When the oil shimmers, add the onions and cook, stirring occasionally, until they are softened and translucent, 5–7 minutes. Add the garlic, then stir in the mushrooms. Continue cooking until they are lightly browned in places and just beginning to soften, 5–6 minutes. Add the wine, bring to a boil, and cook until the liquid has reduced, about 3 minutes. Add the remaining olive oil, turn the heat down to medium-low, cover the pan, and continue cooking, stirring occasionally, until the mushrooms are very tender and the oil is infused with their flavor, about 15–20 minutes. Season with kosher salt and freshly ground black pepper.
When the mushrooms are nearly done, cook the pasta: stir the noodles into the boiling water and cook, stirring frequently, until they are al dente, 3–5 minutes. Drain, reserving 1 cup of the cooking liquid. Stir the pasta into the mushroom mixture, adding reserved cooking liquid as needed if the sauce seems dry. Stir in the parsley, then transfer the pasta and mushrooms to a large serving platter. Top with shaved Parmigiano-Reggiano, drizzle with additional olive oil, and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1018g) | ||
Recipe Makes: 1 | ||
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Calories: 44 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.6mg | 5 % | |
Potassium 160.6mg | 4 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.4g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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