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Mezzi Rigatoni with a Wild Mushroom Cream Sauce recipe A recipe for Mezzi Rigatoni with a Wild Mushroom Cream Sauce. Mezzi Rigatoni with a Wild Mushroom Cream Sauce. Perfect dinner recipe. As an adult I love mushrooms. As a child, I hated them. I think that parents who claim their kid is a picky eater are maybe feeding them things that are gross. Case in point, I hated mushrooms. So gross. Ew. Yuck. That is because the only mushrooms I had ever come into contact with were button mushrooms. Button mushrooms in my opinion, taste like weeds and dirt. I think they are the worst of the mushroom options. So knowing this, as an adult, I wasn’t super optimistic about trying different kinds of mushrooms. When I finally did, it was a life changer. Now I love mushrooms (the right kinds) on everything, and in everything. I always buy crazy mushrooms at the farmers market, and this is the perfect dish to utilize them. This is a super quick and easy perfect for dinner pasta dish. Rigatoni with a wild mushroom crema sauce. I’m excited about it, and I can’t wait to make it again! Yum!
♥ Teri

Quick and Easy Mezzi Rigatoni with a Wild Mushroom Cream Sauce
Serves 4

Ingredients:
1 lb. mezzi rigatoni
2 1/2 tablespoons extra virgin olive oil
1/2 medium yellow onion, diced
2 garlic cloves, minced
2 sprigs thyme, minced
4 ounces cremini mushrooms, cleaned and thinly sliced
4 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
2 ounces oyster mushrooms, cleaned and roots removed
3 king oyster mushrooms, cleaned and thinly sliced
1 cup red wine
1/2 cup heavy cream
2 tablespoons unsalted butter, softened (optional)
1/2 cup grated Parmesan cheese, plus more for garnish
salt and pepper to taste

Directions:
1. 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 for 7 to 9 minutes or until al dente, stirring occasionally. Drain into a colander and toss with a dash of olive oil. Set aside.
2. Place a large skillet over medium-high heat and sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes (if the mixture gets too dry add an additional tablespoon of water). Season with salt and pepper.
3. Deglaze the pan with the red wine and allow the liquid to reduce by 2/3.
4. Lower heat to medium-low and stir in cream and butter, if using.
5. Add pasta and stir together until well coated. Top with parmesan and fold together. Adjust seasonings.
6. Top each plate with extra Parmesan and cracked black pepper and serve.

 /   /   /  33 Comments
  1. Kankana Not Specified Not Specified

    I totally agree with you about button mushroom. It was only after I taste portobello that I started looking at mushroom from a diff view point. With pasta is always rocks :)

  2. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    This looks lovely! Cool recipe guys!

  3. Jen Kim Not Specified Not Specified

    Looks SO delicious — i love mushrooms and what great varieties. definitely bookmarked this one :)

  4. tara Not Specified Not Specified

    Oh yum! I LOVE mushrooms. This sounds and looks awesome!

    I also loved them as a kid, but my parents gave us canned mushrooms, so it took me awhile to come around to real mushrooms. But once I did…I can’t get enough! There are so many amazing different kinds! Have you ever tried lobster mushrooms? Delicious!

  5. Tia Stockton Not Specified Not Specified

    I’m finally getting to a point where I won’t pick them off or out of a meal… but I still wouldn’t deliberately choose them yet. Maybe this will be a good recipe to start off with!

  6. Michelle Not Specified Not Specified

    I want that for lunch!

  7. Eileen Not Specified Not Specified

    Oh, I LOVE mushrooms–but I also live with a mushroom hater. So sad! Oh well–I’ll just have to make this for a solo lunch one day. :) Sounds so good!

  8. Averie @ Averie Cooks Not Specified Not Specified

    I used to hate them too, but love them now! Lately Ive been on such a kick with them…eating them almost daily. Love those little things! Beautiful way to work them into this recipe!

  9. Amanda Areias Not Specified Not Specified

    Trying to make my kids to eat mushrooms is still a challenge…and they can eat everything, believe me. But I won’t give up ;) Nice recipe, looks delicious!

  10. CateyLou Not Specified Not Specified

    I am the exact same – hated mushrooms as a child and love them now!! In fact I can’t get enough of them! Thanks for this recipe, this pasta looks so delicious!!

  11. Natalie Not Specified Not Specified

    Mouth. Watering. I want to gobble up a big plateful right this second.

  12. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    All those glorious mushrooms!!! I love mushrooms! Maybe parents should introduce kids to mushrooms via a slice of pizza…. That might trick them into liking the right kind of mushrooms!

  13. Lindsey (Lou Lou Biscuit) Not Specified Not Specified

    Delicious! Nothing better out there than mushrooms and cream. I love the mushroom picture

  14. Annamaria Not Specified Not Specified

    I make a dish very similar. I love to throw in chicken with mine at times. Very awesome
    indeed!

    Mushroom love
    Annamaria

  15. Lisa Not Specified Not Specified

    I didn’t like mushrooms until I was 30! And yes, it was because as a kid I was exposed to flabby, slimy, sliced button mushrooms with no flavor. This pasta looks delectable. I think I’m going to have to run out and buy some exotic mushrooms today and make this tonight for my family – I’m sure my kids love it, too :) Lisa

  16. Bev @ Bev Cooks Not Specified Not Specified

    I cannot even begin to take this. yummmmzzzz.

  17. Annie Not Specified Not Specified

    I was always the only kid who did like them! So my love for them now is exponential! Thank you for sharing this recipe – I’ll be making it this weekend!

  18. Connie Not Specified Not Specified

    wow looks delicious i have always loved mushrooms! xx

  19. Johanna Not Specified Not Specified

    There should be a law against canned mushrooms!! A while ago we went out for Indian and my curry had canned mushrooms in it, I couldn’t believe it!! If you can’t get good, fresh mushrooms – leave them out! Don’t try to substitute with gummy-slimy-slices from outer space ;)

  20. natalie @ wee eats Not Specified Not Specified

    AGREED! Either feeding them gross things or good things in GROSS WAYS. A lot of things I thought I hated growing up turned out that my parents just didn’t cook it the way I liked! To this day I hate steamed broccoli but will eat tons of it roasted, and I always thought I hated mac & cheese but turns out that I just hate american cheese and if there’s a sharp cheddar I’m good to go! :)

    DELICIOUS-looking recipe and I can’t WAIT to make it!

  21. Bernadette @ Now Stir It Up Not Specified Not Specified

    I am the same way…. As a kid.. ew mushrooms are nasty. As an adult… LOOOVE! :-)

    This recipe looks lovely.

  22. Mike Not Specified Not Specified

    Oh, my…made this tonight and it was intoxicating. Wow, do I love mushrooms. Only change to make would be to use white wine instead of red. The purplish pink color of dinner had the kids a little freaked out. But overall, this is my new favorite dish. Yum!!

  23. Sneha Raghavan Not Specified Not Specified

    This looks so delicious, thank you! I grew up in Singapore and loved every kind of mushrooms. But embarrassingly, the ones I loved the most were briny, slimy canned button mushrooms. I would make my mom get cans of those and eat them a can at a time! Still love them, although now I love almost every other kind as well.

    Out of curiosity, was your experience as a child deterred because you had them raw? I never understood eating raw button mushrooms- I didn’t even know they were edible raw until I came to the US and saw people eating them with salads. Tastes like dirt to me, raw.

  24. Alicia B Not Specified Not Specified

    I just made this for my husbands birthday, with a few modifications that is. I forgot to buy heavy cream but had 1/2 and 1/2 so I used it with a bit more butter and it turned out awesome! I used shitaki and baby bella, that is all I could get at my store…I seriously want to go for another serving just thinking about it! Oh and to top mine off…BACON…crumbled bacon on top….so good!! Thanks for sharing I will be making this time and time again, with cream of course! :)

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  26. Trinidad Pena Not Specified Not Specified

    I want to start making my own pasta. This might be a great recipe to try that with. I’m excited.

  27. Caryn Not Specified Not Specified

    I made this last Saturday for my husband and some friends and everyone LOVED it. I didn’t change a thing and there wasn’t a single rigatoni left-over!

  28. Anna Not Specified Not Specified

    I made this for dinner tonight and it was amazing! I ate two bowls! (But I worked out earlier so I don’t feel badly at all.) I used butter to saute the onions because I forgot it said olive oil, and I’m on a budget, so I used one pound of cremini mushrooms ($3.99/lb.) I’ll have leftovers all week! Thanks!

  29. Mimi Not Specified Not Specified

    I just made this for our Sunday dinner. I loved the mushroom combination and it was dead easy. I also used white wine rather than red, since I had a bottle opened. It was a little bland but I think it was because I did not have pecorino and only parmasen. I added in hot chili flakes to give it a little kick.

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  31. Chapps Not Specified Not Specified

    Love it – and I’m in the same boat as you regarding button mushrooms. Luckily, I was exposed to far better mushrooms as a child, due to the fantastic San Francisco restaurant scene. And trips to Italy as a young man.

    Since I’m actively cutting calories and portion sizes, I’m wondering if there’s a way to make this without the heavy cream. I can sub olive oil for the butter, but is there a way to eliminate or sub the cream?

    • Jenny Park Not Specified Not Specified

      You can switch it out for fat free milk or even a nut milk of your choice and add a touch of tapioca starch for thickening…OR you can stir in a little bit of nonfat Greek yogurt at the end (off the heat, so the yogurt doesn’t break)…good luck!

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