Tagliatelle with Mushrooms Trifolati

Mushrooms trifolati (or “funghi trifolati”) is simply a way of sautéing or cooking mushrooms with some broth or dry porcini water. The liquid thickens up and becomes a sauce. In this dish, the pasta is drained very al dente and added to the sauce to finish the cooking process in it thus absorbing all the mushroomy goodness. The shrooms are cooked with a few whole garlic cloves and finished with Italian parsley (optional). These tagliatelle are the ones from my YouTube video🎥 so take a look at it to learn how to make them.

INGREDIENTS

TAGLIATELLE:

Yield: 4 people
• 250g “00 Flour”
• 80g Yolks
• 100g Whole eggs
• 1 ½ tsp Salt

MUSHROOM TRIFOLATI

• About 566g = 10oz mixed mushrooms
(fresh or frozen*)
• 2 garlic cloves
• 1/3 cup white wine (I like Sauvignon Blanc)
• 2 cups veggie stock (or water)
• 4 T extra virgin olive oil
• Salt and black (or white) pepper to taste
• ¼ cup chopped Italian parsley (flat leaf)
• 1 cup Parmigiano Reggiano cheese
• Optional: 1 cup of dry porcini mushrooms

*if the mushrooms are frozen, check out my recipe and YouTube video on how to cook frozen mushrooms.

To make the Tagliatelle, check out my YouTube video where I teach you how to make the dough and roll it.
To cook the mushrooms, heat the evoo in a pot (not a sauté pan) and add the garlic cloves. Cook until they turn golden in color. Make sure they don’t burn.
In the mean time, rinse or wipe down the mushrooms (yes, you can rinse them, you’ll be adding stock anyway). Then chop them into small pieces.
If you will be using the dry mushrooms, soak them in 1½ cups of room temp water until they are soft. Give them a rough chop. Strain the water through a fine sieve and reserve.
Add the mushrooms (including dry if using) to the evoo infused with garlic and season with salt and pepper.

Cook until all the water they release has evaporated, then deglaze with the white wine and wait again until it evaporates completely.
Then start adding the stock little by little, waiting about 2 minutes in between each addition. Not all the stock has to evaporate, the key here is to have a loose mushroom sauce.
If you used the dry mushrooms, alternate the reserved water with the stock. If this is your case, you don’t have to use all of it since you have an extra 1½ cups of liquid. You can then combine whatever you have left and freeze it for the next time or for a soup.
Taste for seasoning and discard the garlic cloves.
Boil the tagliatelle in lots of salted water for 2 minutes. Drain but reserve one cup of pasta water.
Add directly into the mushrooms and cook together for another 3-4 minutes. It shouldn’t but if you see that the sauce starts to dry out, add a bit of pasta water to bring it back to its consistency. Discard the extra pasta water once you are done.
Make sure the pasta is still al dente…taste taste taste!
Turn the heat off and add ½ cup of cheese and the parsley. Give it a good mix.

Serve with an extra sprinkle of cheese and a drizzle of evoo on each plate. Enjoy!

Tagliatelle with Mushrooms Trifolati

INGREDIENTS

PROCEDURE

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