• 1/2 pound baby bella mushrooms, sliced
  • 1/2 pound white button mushrooms, sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 1 tablespoon vegetable oil
  • 1 soy sauce packet
  • Salt and pepper
  • 1 pound rigatoni
  • 1 tablespoon vegetable oil
  • 2 butter pats
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons chopped parsley
  • 1/4 cup grated Parmesan cheese

Passo a passo

  1. Preheat oven to 375 degrees.
  2. Toss the shiitake mushrooms with vegetable oil, soy sauce packet and salt and pepper.
  3. Spread them on a baking sheet and place them in the oven for 35 minutes, stirring a couple times.
  4. Bring a large pot of salted water to a boil and add the pasta.
  5. Heat a large skillet over medium heat and add the vegetable oil and butter pats.
  6. When the butter has melted, add the onion and cook for 5 to 7 minutes.
  7. Stir in the garlic and mushrooms and saute for an additional 12 to 15 minutes.
  8. Pour in the wine and turn up the heat to simmer until nearly evaporated.
  9. Stir in the vegetable broth and continue simmering until reduced slightly.
  10. Stir in the heavy cream and allow to cook a few minutes to thicken.
  11. Add the pasta to the pan a few minutes before it's done.
  12. Stir to combine, allowing the pasta to finish cooking in the sauce, and season with salt and pepper. Fold in the cheese.
  13. Serve each plate garnished with fresh parsley and a few crispy shiitakes.