Funghi Trifolati Recipes
PASTA WITH FUNGHI TRIFOLATI
Provided by Mark Bittman
Categories dinner, easy, pastas, main course
Time 25m
Yield 3 to 4 servings.
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove the dried mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Set a large pot of water to boil for the pasta and salt it. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons butter. When it is hot, add the garlic and onions; cook, stirring occasionally, until the onions begin to soften, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and cook until they give up their liquid and start to brown, at least 15 minutes. Add the white wine or mushroom-soaking liquid to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
- Meanwhile, cook the pasta until tender.
- Reduce skillet heat to low. Add remaining butter and the parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or mushroom-soaking liquid. If you like, garnish with Parmesan and more parsley.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 578 milligrams, Sugar 6 grams, TransFat 0 grams
FUNGHI TRIFOLATI
Make and share this Funghi Trifolati recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- in large skillet, heat oil. Add mushrooms and sauté until tender and starting to brown, about 7 minutes. Season with salt and pepper to taste.
- Stir in garlic and parsley and cook until garlic is fragrant, about 1 minute.
Nutrition Facts : Calories 208.7, Fat 20.6, SaturatedFat 2.8, Sodium 12, Carbohydrate 5.5, Fiber 1.8, Sugar 1.6, Protein 2.7
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- Heat the oil over medium heat on a sauté pan. Add the butter and as soon as it melts add garlic and sauteé for a few seconds, just the time to allow the garlic to release its flavour and aroma, but be careful to not make it burn.
- Add the mushrooms and season with salt and pepper. Add sage and rosemary, cook stirring from time to time until you see the mushrooms start to release their juices.
- Once the liquids evaporate and you hear the mushrooms start to sizzling stir constantly until they’re fully browned and tender.
- Adjust with salt and pepper, turn off the stove and discard the sage and rosemary. Sprinkle with parsley, give it a last mix and serve.
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