Pasta with Mushroom Trifolata

Pasta with Mushroom Trifolata

Pasta with Mushroom Trifolata

Pasta with Mushroom TrifolataMatt Taylor-Gross

Sometimes, olive oil is the only pasta sauce you need. For centuries, Mediterranean cooks have used olive oils to make vinaigrettes, baste and drizzle over roasts, and infuse with flavors to use as pasta sauces on their own. Mushroom trifolata—a sauce made by searing then gently confiting mushrooms in a bath of olive oil—is best when made using a robust extra virgin olive oil and a mix of wild mushrooms like oyster, crimini, and chanterelles. The mushrooms turn silky and tender while releasing their rich, umami flavor into the oily sauce.

What You Will Need