Rigatoni with Fresh Mushroom Sauce
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Italian
Rigatoni with Fresh Mushroom Sauce
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A great meal when you have extra mushrooms
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Ingredients
For the Mushrooms
- 1 ounce porcini mushrooms
- 1 pound mixed fresh mushrooms (cremini, shiitake, oyster, or maitake), sliced
- 3 tablespoons olive oil
- 2 shallots finely chopped
- 3 cloves garlic minced
- ¼ cup dry Marsala wine or dry sherry (optional but excellent)
- 1 teaspoon White miso paste or 1 tsp soy sauce
- ½ cup porcini soaking liquid strained through cheesecloth or fine sieve
- ½ cup low-sodium vegetable or chicken stock
For Finishing
- 1 tablespoon unsalted butter optional, for richness
- fresh thyme or parsley, chopped
- Parmigian-Reggiano cheese grated
- salt and pepper to taste
- 12 ounces rigatoni pasta
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Instructions
Soak the porcini
- Place dried porcini in a bowl, cover with 1 cup hot water. Let sit 20–30 min.
- Strain through a fine sieve or coffee filter to remove grit. Reserve the liquid.
- Chop the rehydrated porcini finely.
Sear the mushrooms
- Heat 2 tbsp olive oil or butter in a large skillet over high heat.
- Add the fresh mushrooms in a single layer. Don’t stir for the first 2–3 minutes. Once browned, stir and continue until well caramelized.
- Season with salt and pepper. Remove half and set aside.
Build the flavor base
- Lower the heat to medium.
- Add shallots and garlic to the pan with the remaining mushrooms.
- Add chopped porcini and stir for 2–3 minutes.
- Deglaze with Marsala wine and reduce by half.
Make it saucy
- Add the miso paste, reserved soaking liquid, and stock. Simmer gently for 5–10 minutes to reduce slightly.
- Blend this mixture (immersion blender or upright blender) until smooth.
Finish the sauce
- Return the sauce to the pan. Add the reserved seared mushrooms.
- Stir in 1 tbsp butter for silkiness.
- Season with salt and pepper.
- Add fresh thyme or parsley.
Cook and combine
- Cook rigatoni in salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Add pasta to the sauce, tossing over medium heat.
- Add pasta water a little at a time until the sauce clings beautifully.
Serve
- Plate with grated Parmigiano and more herbs. Drizzle with good olive oil if desired.
Notes
- Take some photos for Instagram and enjoy.
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