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