Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Olive oil

  2. 1 tablespoon 15ml Shallot - minced, plus (large)

  3. 1 Shallot - sliced

  4. 3 Garlic cloves - minced

  5. 4 oz 113g Shiitake mushrooms - stemmed, and Caps thinly sliced

  6. 4 oz 113g Oyster mushrooms - thinly sliced

  7. 4 Baby portobello mushrooms - (abt 4 oz) - stemmed, gills Scraped, and thinly sliced

  8. 4 oz 113g Button mushrooms - thinly sliced

  9. 3/4 cup 46g / 1.6oz Chopped onion

  10. 1 Diced tomatoes in juice - (28 oz)

  11. 1/2 cup 118ml Dry white wine

  12. 1/2 cup 73g / 2.6oz Chopped fresh basil Salt - to taste Freshly-ground black pepper - to taste

  13. 12 oz 340g Rigatoni

  14. 3/4 cup 177ml Vegetable stock

  15. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  16. 1/4 cup 59ml Drained oil-packed Sun-dried tomatoes - thinly sliced Additional grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add minced shallot and 1 minced garlic clove and saute until tender, about 5 minutes. Increase heat to high, add all mushrooms, and saute until tender, about 5 minutes. Transfer mushroom mixture to bowl. Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add onion, sliced shallot, and remaining 2 garlic cloves; saute until tender, about 5 minutes. Add diced tomatoes with juices and white wine and simmer 10 minutes. Stir in mushroom mixture and 1/4 cup fresh basil. Remove from heat. Season sauce to taste with salt and pepper; cover to keep warm. (Mushroom sauce can be prepared 1 day ahead. Cover and refrigerate. Rewarm mushroom sauce before continuing.) Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add mushroom sauce to pasta and toss to coat. Add vegetable stock and 1/4 cup Parmesan cheese, tossing to coat. Transfer to bowl; sprinkle sun-dried tomatoes and remaining 1/4 cup basil over. Serve, passing additional Parmesan cheese separately. This recipe yields 6 first-course or 4 main-course servings.


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