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
other yummy pasta recipes you might like:
Quick and Easy Mezzi Rigatoni with a Wild Mushroom Cream Sauce
INGREDIENTS
- 1 pound mezzi rigatoni
- 2 ½ tablespoons extra virgin olive oil
- ½ 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
- ½ cup heavy cream
- 2 tablespoons unsalted butter, softened optional
- ½ cup grated Parmesan cheese, plus more for garnish
- salt and pepper to taste
INSTRUCTIONS
- 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.
- 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.
- Deglaze the pan with the red wine and allow the liquid to reduce by ⅔.
- 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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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?
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!
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.
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!
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!