This is a perfect midweek meal. It’s quick and easy to make, and most importantly, it calls for wine. You won’t use nearly the entire bottle, so you’ll have plenty left over to enjoy with your meal. I chose a Gruner Veltliner from Austria. This is a fantastic grape predominantly found in Austria. With strong citrus and savory flavors and high acidity, a Gruner Veltliner pairs perfectly with a cheesy pasta dish like Portobello Mushroom Rigatoni.
Portobello Mushroom Rigatoni is a delicious pasta dish that highlights the earthy and meaty flavors of Portobello mushrooms.
Rigatoni, a type of tube-shaped pasta with ridges, is used as the base for this dish. Rigatoni’s hollow shape and textured surface allow it to hold onto the sauce and capture the flavors of the other ingredients.
Portobello mushrooms are the star of this dish, known for their robust and meaty texture. These large mushrooms have a firm yet tender flesh and a deep, earthy flavor that intensifies when cooked. The mushrooms are typically sliced or cubed and sautéed to develop their rich flavor and enhance their natural umami qualities.
The combination of the meaty Portobello mushrooms, savory sauce, and perfectly cooked rigatoni creates a dish with a rich and hearty flavor profile. The mushrooms lend a deep, earthy umami taste, while the sauce adds layers of savory and herbaceous notes. The rigatoni provides a satisfying chewy texture, making each bite a delightful experience.
Portobello Mushroom Rigatoni is a flavorful and satisfying pasta dish that celebrates the distinct taste and texture of Portobello mushrooms. With its combination of savory mushrooms, well-seasoned sauce, and perfectly cooked pasta, it offers a hearty and delicious meal option for mushroom and pasta lovers alike.
Portobello Mushroom Rigatoni
4
servings15
minutes25
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minutesThis Portobello Mushroom Rigatoni is a perfect weeknight meal. It’s rich, creamy, cheesy, and easy to make. Plus it calls for wine, so you can finish the bottle alongside your meal.
Ingredients
1 pound portobello mushroom caps, chopped
16 ounces rigatoni pasta
1 small shallot, minced
4 cloves garlic, minced
1 1/2 cups white white
1 cup chicken broth
1/2 cup heavy whipping cream
1 cup parmesan cheese, grated
3 tablespoons fresh parsley, chopped
4 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
- In a large saucepan over medium heat, add the butter and olive oil. Add the minced garlic and shallot, stirring until the butter is melted, 1-2 minutes. Add the chopped portobello mushroom caps and cook for 5-6 minutes more.
- Cook the rigatoni pasta al dente, per the package instructions. Set aside.
- Add the wine and cook 4-5 minutes, reducing it by about half.
- Add the chicken broth and cook another 4-5 minutes. Turn the heat down to low.
- Add the parmesan cheese and heavy whipping cream. Gently stir to combine until the cheese has melted. Let simmer over low heat for 4-5 minutes.
- Mix in the cooked rigatoni, freshly chopped parsley, salt, and pepper. Serve and enjoy.
