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Porcini Trifolati Sauce

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Rate this recipe 4.4/5 (9 Votes)
Porcini Trifolati Sauce 1 Picture

Ingredients

  • kosher salt
  • 6 oz porcini mushrooms
  • 1/4 cup extra virgin olive oil
  • 2 small cloves garlic, very thinkly sliced
  • pinch crushed red pepper
  • 2 tbs finely fresh grated Parm/Reggiano
  • 1 tbs chopped fresh Italian parsley
  • 1/2 tbs unsalted butter

Details

Preparation

Step 1

Slice stems off mushrooms.

Heat oil in skillet over medium high heat. Add garlic, crushed red pepper and pinch of salt and cook until garlic begins to sizzle, about 5 minutes.

Add mushrooms, season with little more salt, and cook until tender, about 5 minutes.

Cook your pasta (I like fresh tagliatelle), drain pasta but reserve a cup of the pasta liquid. Add pasta to mixture and 1/2 cup of pasta liquid and toss.

Take pan off heat and add parsley, butter and cheese. Toss til melted.

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