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    Home > Blog > Quick & Easy > Mezzi Rigatoni with a Wild Mushroom Cream Sauce

    Mezzi Rigatoni with a Wild Mushroom Cream Sauce

    by Teri Lyn Fisher · Published: Apr 8, 2013 · Modified: Aug 10, 2020

    Jump to Recipe

    Mezzi Rigatoni with a Wild Mushroom Cream Sauce recipe A recipe for Mezzi Rigatoni with a Wild Mushroom Cream Sauce. 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

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    Mezzi Rigatoni with a Wild Mushroom Cream Sauce. Perfect dinner recipe.

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    Mezzi Rigatoni with a Wild Mushroom Cream Sauce recipe

    Quick and Easy Mezzi Rigatoni with a Wild Mushroom Cream Sauce

    5 from 5 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 15 mins
    Servings: 4

      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.
    Calories: 785kcal Carbohydrates: 94g Protein: 22g Fat: 31g Saturated Fat: 14g Cholesterol: 67mg Sodium: 220mg Potassium: 660mg Fiber: 5g Sugar: 5g Vitamin A: 744IU Vitamin C: 2mg Calcium: 198mg Iron: 2mg

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    April 8, 2013 / 33 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    April 8, 2013 / 33 Comments

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    1. Chapps

      April 16, 2014 at 12:42 pm

      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?

      Reply
      • Jenny Park

        April 16, 2014 at 4:04 pm

        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!

        Reply
    2. Mimi

      May 05, 2013 at 3:32 pm

      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.

      Reply
    3. Anna

      April 22, 2013 at 5:28 pm

      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!

      Reply
    4. Caryn

      April 18, 2013 at 11:24 am

      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!

      Reply
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