Tagliatelle with Mushrooms Trifolati - Chef Sabrina Mancin

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.



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


• 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.


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

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