cheese, Italian, Kentucky Proud, main dish, morel, mushroom, parmesan, umami, vegetarian
This lovely dish is a great way to use those morel mushrooms I mentioned in my previous post. At the time that I prepared this dish, morels had not yet popped up from the ground. I know that they would be wonderful in this recipe because their fantastic umami quality.
Rigatoni with Wild Mushroom Cream Sauce (from Spoon, Fork, Bacon)
- 1 lb. mezzi rigatoni
- 2 1/2 tbsp extra virgin olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, microplaned
- 2 sprigs thyme, minced
- 1 lb morel mushrooms
- 1 cup red wine
- 1/2 cup heavy cream
- 2 tbsp unsalted butter, softened
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Salt and pepper to taste
Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook until al dente. Drain into a colander and toss with a dash of olive oil. Set aside.
In a large skillet over medium-high heat, sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes. Season with salt and pepper. Deglaze the pan with the red wine and allow the liquid to reduce by 2/3. Lower heat to medium-low and stir in cream and butter, if using. Add pasta and stir together until well coated. Top with Parmesan and fold together. Adjust seasonings. Top each plate with extra Parmesan and cracked black pepper and serve.
I love Italian and this food creation of yours looks delectable. The picture is well taken making it more appealing.
I would like to invite you to Fun with food ( http://www.savorthefood.com/blog ). I have several Italian dishes on my recipe page (www.savorthefood.com/recipes ) under Dinner to fill you up.
We would appreciate your readership.
Mean time I look forward to more from Anna Shortcakes ( cute blog name, very unique). 🙂
Thanks for stopping by Randall! I can’t wait to check out your site.
I love mushrooms, and this looks delicious. Morels don’t grow here, but we have local shiitakes!
The shiitakes sound like they would work wonderfully in this dish.
Rufus' Food and Spirits Guide said:
Nothing like a nice, hearty pasta. Looks delicious.
Thank you. I was really pleased with how it turned out.
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