Ingredients
1 pound mezzi rigatoni
2 ½ tablespoons extra virgin olive oil
½ medium yellow onion, diced
2 garlic cloves, minced
2 sprigs thyme, minced
4 ounces cremini mushrooms, cleaned and thinly sliced
4 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
2 ounces oyster mushrooms, cleaned and roots removed
3 king oyster mushrooms, cleaned and thinly sliced
1 cup red wine
½ cup heavy cream
2 tablespoons unsalted butter, softened optional
½ cup grated Parmesan cheese, plus more for garnish
salt and pepper to taste
Directions
1
Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook for 7 to 9 minutes or until al dente, stirring occasionally. Drain into a colander and toss with a dash of olive oil. Set aside.
2
Place a large skillet over medium-high heat and sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes (if the mixture gets too dry add an additional tablespoon of water). Season with salt and pepper.
3
Deglaze the pan with the red wine and allow the liquid to reduce by ⅔.
4
Lower heat to medium-low and stir in cream and butter, if using.
5
Add pasta and stir together until well coated. Top with parmesan and fold together. Adjust seasonings.
6
Top each plate with extra Parmesan and cracked black pepper and serve.