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Three Mushroom Rigatoni - bjcotton - 02-12-2009
I was watching Rachael Ray the other day and she made this really wonderful sounding dish. Looked good too. Y'all probably know I'm not a big fan of RR, but the girl can cook....sometimes
* Exported from MasterCook *
Three Mushroom Rigatoni
Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories : A List Fruits-Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni pasta
Salt
1 1/2 ounces dried porcini mushrooms
6 tablespoons extra-virgin olive oil
4 portobello mushroom caps
1/2 pound shiitake mushrooms -- stemmed and sliced
4 cloves garlic -- sliced
1/2 cup dry Italian red wine
2 stems rosemary -- stripped and finely chopped, a couple of tablespoons (2 to 3)
Black pepper
1 can crushed tomatoes -- (28-ounce) such as San Marzano
Hunk Pecorino Romano -- for grating
Crusty bread -- for mopping
Heat a grill pan to high.
Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente.
Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes.
While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest.
Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more.
Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o!
She served it with this dish:
* Exported from MasterCook *
Wilted Escarole with Garlic, Lemon and Oil
Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup extra-virgin olive oil -- 4 turns of the pan
2 cloves garlic -- crushed
2 teaspoons anchovy paste -- eyeball it
6 anchovy fillets -- chopped
Couple pinches red pepper flakes
2 heads escarole -- trimmed, rinsed, and dried
1 lemon -- juiced
Heat the extra-virgin olive oil in a deep skillet over medium-low heat with garlic and anchovy. Cook together 3 to 4 minutes to infuse garlic into oil. Remove the garlic cloves and stir oil to mix in the melted anchovies and add the red pepper flakes. Raise heat to medium-high. When oil ripples or begins to waft smoke, add greens and stir fry them 2 to 3 minutes. Squeeze lemon juice over the greens, toss, and serve.
Re: Three Mushroom Rigatoni - cjs - 02-12-2009
Yes, she can and that does sound very good, Billy.
Re: Three Mushroom Rigatoni - Lorraine - 02-12-2009
It does sound good. I think I'd sub a bit of brandy and cream for the tomatoes.
Re: Three Mushroom Rigatoni - bjcotton - 02-12-2009
Good idea Lorraine, Paul doesn't like any kind of cooked tomatoes. I'll make a note of that on the recipe.
Re: Three Mushroom Rigatoni - Gourmet_Mom - 02-12-2009
While I love my tomatoes, I agree with the brandy and cream. Sounds good Billy, thanks for sharing.
Re: Three Mushroom Rigatoni - Harborwitch - 02-12-2009
That sounds really really good - I like the idea of the brandy and the cream too!
Re: Three Mushroom Rigatoni - pjcooks - 02-12-2009
Make it five-I think the tomatoes might overpower the mushrooms,. and who wants to do that?
PJ
Re: Three Mushroom Rigatoni - Harborwitch - 02-12-2009
Exactly! Brandy and cream go so well with shrooms too! Drool!
Re: Three Mushroom Rigatoni - Old Bay - 02-12-2009
I like it--I would add Madiera--I'm just trying to add to the confusion!!
Re: Three Mushroom Rigatoni - bjcotton - 02-12-2009
Would that be Madeira and cream or just the Madeira? That sounds good too!