Three Mushroom Rigatoni
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Heat a grill pan to high
2
Place a large pot of water on the stove to boil
3
Add salt and cook rigatoni to al dente
4
Place porcini in a small pot with about 2 cups of water
5
Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes
6
While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl
7
Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill
8
Cook until dark and tender, 7 to 8 minutes, turning once
9
Remove and let rest
10
Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat
11
Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer
12
Add wine and reduce a minute
13
Halve and slice portobellos then add to shiitakes
14
Scatter the rosemary into the pan and turn to distribute the herb
15
Season the mushrooms with salt and pepper
16
Stir in tomatoes
17
Remove the porcini from steeping broth with a slotted spoon and chop
18
Stir mushrooms into sauce then add a few ladles of the steeping broth
19
Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot
20
Let flavors combine for a couple of minutes more
21
Drain pasta and add to warm pot
22
Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta
23
Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce
24
Pass more cheese at table for topping, and bread for mopping
25
Yum-o!