Mushrooms we're always one of those things that I never really liked but had every intention of wanting to like. I kid you not, one day I woke up and tried a mushroom, loved it, and ever since then my life seems to make a little more sense. Now I make excuses to use mushrooms as much as possible and when the idea popped up in my head for a creamy mushroom rigatoni I simply couldn't resist. If you're someone who doesn't like mushrooms, try this recipe and learn to like them- it's cheaper than therapy!
Instructions:
1. I read somewhere online once about how the flavor balance when you mix butter and olive oil together makes for a unique taste when making a simpler dish, so for this recipe I decided to mix the two. Heat both in the pan until the butter is melted and then throw in as much fresh chopped garlic and white onions as you desire. Cook until the onions have softened up.
- 4 tbsp of Butter
- 2 tbsp of Olive Oil
- Fresh Chopped Garlic
- White Onion
- 2 packaged of MUSHROOOOMS
- 1 cup of White Wine (I used my ~fav~ Sauv Blanc)
- 1/2 cup of Chicken Broth
- 1/2 cup of Heavy Cream
- Package of Rigatoni Noodles
- 2 Tomatoes
- Chives
- Parmesan Cheese
Instructions:
1. I read somewhere online once about how the flavor balance when you mix butter and olive oil together makes for a unique taste when making a simpler dish, so for this recipe I decided to mix the two. Heat both in the pan until the butter is melted and then throw in as much fresh chopped garlic and white onions as you desire. Cook until the onions have softened up.
2. Add the packages of mushrooms and cook until a nice golden brown color has developed.
3. Add white wine to the pan and let it cook until it has reduced to about half.
4. Then add the chicken broth and simmer until it has also reduced some.
5. Finally add the heavy cream and let boil until sauce thickens to desire consistency (if you want a thicker sauce, make a cornstarch and water slurry and add to the mixture).
6. While sauce thickens, boil rigatoni noodles.
7. When the sauce has finished add the sauce mixture to cooled noodles.
8. Plate the mushroom noodle mixture, top with fresh diced tomatoes, chives, and shaved parmesan cheese!
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