Wild Mushroom Triangoli with a Truffle Butter Sauce (Vegetarian)

This dish is one of our new vegetarian recipes created in celebration of the plant-based bounty of the Italian harvest. This week's recipes champion fresh, seasonal verdure, the rainbow-coloured soul of the Mediterranean diet.

Italy’s Alps and Apennine mountains are flourishing grounds for its citizens’ favourite mushrooms. Indeed, in autumn, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors. They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills of Veneto. It’s these wonderful wild mushrooms that, together with ricotta cheese, shallots and several foraged herbs come together to create the filling of this week’s triangoli.

Bringing a second - and perhaps even more extravagant - ingredient to the table, this week’s triangoli also are lavished in a butter made using the treasured black truffle, foraged in the region of Umbria. Taken together with the wonderful, earthy flavours of the mushrooms, the truffle butter adds an exceptionally beautiful aroma. And with such munificent indulgence, we asked ourselves “why stop there?”. And so we complete this beautiful, woodland-evoking dish with a sprinkling of Piemontese hazelnuts - in our opinion the world’s most wonderful.