Pasta With Funghi Trifolati

Yield3 to 4 servings.

Time25 minutes


Serve with


  • 1ounce dried mushrooms (like cremini, porcini; whatever you like)
  •  Salt
  • 1tablespoon olive oil
  • 3tablespoons butter
  • 2teaspoons minced garlic
  • 1medium yellow onion, chopped
  • 1pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
  • ½cup dry white wine or mushroom-soaking liquid
  • ½pound cut pasta, like ziti or penne
  • ½cup fresh chopped parsley, plus more for garnish
  •  Fresh-shaved Parmesan (optional)


  1. 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.
  2. 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.
  3. Meanwhile, cook the pasta until tender.
  4. 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.

Originally published in The New York Times Pasta With Funghi Trifolati, by Mark Bittman