Mafalde Ai Funghi

5 mins Prep Time

20 mins Cook Time

Written By

Stefani Poci

On day 4 of recreating our favourite dishes in Toronto, we’re making the ICONIC Mafalde ai Funghi from Gusto 101! This is one of the most well-known pasta dishes in the city, and for good reason. It’s rich, it’s creamy, it’s full of umami flavour from the roasted mushrooms, and it’s elevated with the addition of the decadent truffle paste.

Mafaldine is a unique pasta shape that pairs perfectly with this creamy mushroom sauce. It can be hard to find in your typical grocery store, but will likely be available at smaller Italian stores and boutiques!

Ingredients

Mafalde Ai Funghi

500 grams mafaldine pasta
6 cups mixed mushrooms (I used oyster, cremini, porcini, and portobello)
1 medium onion
1 cup white wine
2 cups mushroom stock
2 cups heavy cream
2 tablespoons truffle paste
Olive oil
Salt
Parmigiano Reggiano
Truffle oil

Directions

Mafalde Ai Funghi

7 Steps

Step 1

Preheat the oven to convection 450°F. Cut the mushrooms and place them on a parchment-lined baking sheet. Season with a drizzle of olive oil and a pinch of salt. Roast in the preheated oven for 15 minutes or until golden brown and crispy.
Step 2

Slice the onion and add to a pan with olive oil. Season with salt and cook on medium-low heat until caramelized.
Step 3

In the meantime, bring a pot of salted water to a boil. Add the pasta and cook according to package directions.
Step 4

Add the white wine to the caramelized onions and let it reduce slightly. Then add the mushroom stock and heavy cream. Stir to combine.
Step 5

Add the roasted mushrooms to the sauce, followed by the truffle paste. Mix well.
Step 6

Drain the pasta, reserving some pasta water. Add the pasta to the mushroom sauce and stir to combine, adding pasta water if the mixture appears dry.
Step 7

Plate the pasta and top with grated Parmigiano Reggiano and a drizzle of truffle oil. Enjoy!