Best 2 Pasta With Funghi Trifolati Recipes

Indulge in a culinary journey to the heart of Italy with our delectable Pasta with Funghi Trifolati, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure as you explore three enticing variations of this classic dish.

1. **Pasta with Classic Funghi Trifolati:** Experience the authentic taste of this timeless recipe, featuring an earthy blend of sautéed mushrooms, garlic, and fresh herbs, harmoniously combined with al dente pasta and a touch of white wine.

2. **Pasta with Pancetta and Funghi Trifolati:** Elevate your pasta experience with the addition of crispy pancetta, adding a savory, smoky dimension to the dish. The marriage of flavors between the salty pancetta, earthy mushrooms, and rich sauce creates a symphony of textures and tastes.

3. **Pasta with Sausage and Funghi Trifolati:** Embark on a culinary adventure with this robust variation, where succulent Italian sausage joins the medley of mushrooms, garlic, and herbs. The spicy sausage adds a piquant kick, perfectly balancing the umami flavors of the mushrooms and the velvety sauce.

Prepare to be captivated by the exquisite interplay of flavors, textures, and aromas in each of these pasta dishes. Let your taste buds embark on an unforgettable culinary voyage as you savor the essence of Italian cuisine in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH FUNGHI TRIFOLATI

Pasta With Funghi Trifolati image

Provided by Mark Bittman

Categories dinner, easy, pastas, main course

Time 25m

Yield 3 to 4 servings.

Number Of Ingredients 11

Ingredients

1 ounce dried mushrooms (like cremini, porcini; whatever you like)
Salt
1 tablespoon olive oil
3 tablespoons butter
2 teaspoons minced garlic
1 medium yellow onion, chopped
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
1/2 cup dry white wine or mushroom-soaking liquid
1/2 pound cut pasta, like ziti or penne
1/2 cup fresh chopped parsley, plus more for garnish
Fresh-shaved Parmesan (optional)

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

Funghi Trifolati image

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

Ingredients

6 tablespoons olive oil
4 ounces button mushrooms, thinly sliced
4 ounces oyster mushrooms, thinly sliced
4 ounces shiitake mushrooms, thinly sliced
2 large garlic cloves, chopped
1/4 cup chopped fresh parsley

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

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
Cook the mushrooms until they are tender but still have a little bit of bite. Overcooked mushrooms will be tough and rubbery.
Use a good quality olive oil. This will add flavor and richness to the dish.
Don't be afraid to add a little bit of cream or butter to the sauce. This will help to create a smooth and creamy sauce.
Serve the pasta with grated Parmesan cheese and chopped parsley. This will add a finishing touch of flavor and elegance.

Conclusion:

Pasta with Funghi Trifolati is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home. So next time you are looking for a quick and easy pasta dish, give Pasta with Funghi Trifolati a try. You won't be disappointed!