Rigatoni with Wild Mushroom Cream Sauce

Tags

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.

 

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Mountain Mushroom Festival 2013

Tags

festival, food, fungi, Kentucky, Kentucky Proud, morel, mushroom, wild

These are morel mushrooms.

They are a special culinary delicacy, going for as much as $50 per pound fresh. As a child, my family and I used to hunt for these special woodland gems. Each family has it’s own secret tricks. In an old apple orchard. In an elm stand, a cedar grove. My grandfather insists that you must place the mushrooms in an old paper sugar sack so they don’t sweat or break down.

The City of Irvine hosts the annual Mountain Mushroom Festival each spring. I went with my good friends, David and Kathryn, and met up with some of their friends. We walked through the booths and looked for goodies.

Gotta love the cheese dip on the chin!

We discovered the typical fair concession food, including corn dogs, cheese steak sandwiches, and lemonade. And some locally ground grits and cornmeal…. We saw some interestingly dressed people. And a llama. Emu eggs. Random junk sold as treasure.

The Mushroom Festival also featured an Agate Hunt/Gem & Mineral Show. (For those who don’t know what agates are, check out this link.) Aren’t they just lovely?

It was a wonderful little weekend trip. It was great to spend time with some awesome people celebrating an equally awesome fungi. (Recipes using morels to follow later this week).

Kathryn and I in front of a giant wooden morel.

*The first and fourth photos taken by Kathryn. The rest by me.