Pasta with Mushroom Trifolata | Saveur

Name: Pasta with Mushroom Trifolata | Saveur
Ingredients: Kosher salt; 3 ⁄ 4 cup extra-virgin olive oil, divided, plus more for drizzling; 1 medium white onion, finely diced (¾ cup); 3 finely minced garlic cloves (1 Tbsp.); 1 lb. 8 oz. fresh mushrooms, brushed clean and cut or torn into bite-sized pieces; 1 ⁄ 3 cup dry white wine; 1 lb. fresh wide noodles (mafaldine or fettuccine); 1 ⁄ 2 cup coarsely chopped Italian parsley; 1 ⁄ 4 cup Parmigiano-Reggiano shaved in wide ribbons

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A simple mushroom and olive oil pasta sauce to make the most of your fall forage

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Ingredients

Kosher salt
3⁄4 cup extra-virgin olive oil, divided, plus more for drizzling
1 medium white onion, finely diced (¾ cup)
3 finely minced garlic cloves (1 Tbsp.)
1 lb. 8 oz. fresh mushrooms, brushed clean and cut or torn into bite-sized pieces
1⁄3 cup dry white wine
1 lb. fresh wide noodles (mafaldine or fettuccine)
1⁄2 cup coarsely chopped Italian parsley
1⁄4 cup Parmigiano-Reggiano shaved in wide ribbons