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
SAUTEED MUSHROOMS WITH GARLIC AND PARSLEY - FUNGHI TRIFOLATI
Provided by Italian Recipe Book
Time 20m
Number Of Ingredients 7
Steps:
- If you got a pack of already sliced mushroom, skip step 1 entirely and start from step 2.
- Briefly clean the mushrooms under the running cold water, dry gently with a paper towel. Remove most dirty and external parts of the stem.
- Depending on the type of mushrooms slice them lengthwise (like in the picture).
- If you have stump or honey mushrooms there is no need to slice or cut them. They're already small enough to be cooked as whole. As to the bigger mushrooms, like porcini or penny bun mushrooms they need to be cleaned gently and cut in cubes.
- Place a large skillet pan over medium heat.
- Add olive oil, butter, chili flakes, chopped parsley (leave 1 tbsp to add at the end of cooking) and garlic cloves crushed with a flat knife. Saute for a minute or two.
- Add sliced mushrooms and stir everything together. Mushrooms will release liquid. Continue cooking for another 5-6 minutes until liquid is reduced.
- Add salt to taste and a tablespoon of chopped parsley you set aside earlier.
- Gently stir through and serve immediately.
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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