Mark Bittman's Pasta With Funghi Trifolati

Mushrooms are packed with protein and its chewy texture makes them an excellent alternative for meat. For this meatless pasta dish, use three types of mushroms, like button, cremini, shiitake, or porcini for a rich and deeper flavor and cook them trifolati-style or in a trifecta of olive oil, fresh parsley, and garlic.

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1 oz Dried mushrooms (cremini, porcini, whatever you like)
1 tbsp Olive oil
3 tbsp Butter
2 tsp Minced garlic
1 Medium onion (chopped)
1 lb Fresh mushrooms (shiitake or button — a variety is nice), sliced
1/2 cup Dry white wine
1/2 lb Dried-cut pasta (ziti or penne)
1/2 cup Chopped fresh parsley (plus more for garnish)
Salt (to taste)
Freshly ground black pepper (to taste)
Fresh-shaved Parmesan cheese (optional)

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 salted water to boil for the pasta. Put a large skillet over medium-high heat, and add the olive oil and 2 tablespoons of the butter. When it is hot, add the garlic and onion; cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Add the fresh mushrooms and the soaked mushrooms, and cook until the fresh mushrooms give up their liquid and start to brown, at least 15 minutes. Add the white wine or 1/2-cup of the 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 in the boiling water until tender.

Reduce the skillet heat to low. Add the remaining tablespoon of butter and the 1/2-cup parsley, and stir to combine; sprinkle with salt and pepper. When the pasta is done, drain it, reserving a bit of the cooking water. Add the pasta to the mushroom mixture, and toss until well combined. If the mixture is dry, add a little pasta water or more mushroom-soaking liquid. If you like, garnish with Parmesan cheese and more parsley.