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Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Once water is boiling, add agnolotti to pot, then immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes.
Reserve 1 cup of pasta cooking water (1½ cups for 4), then drain and set aside. TIP: Toss agnolotti with a drizzle of olive oil after draining to keep from sticking.
Wash and dry produce. Trim and thinly slice mushrooms.