Mushroom Rigatoni

This recipe I adapted from one I saw in Cooking Light, and added my own spin to it. I like bold and sometimes funky flavors to spice up my pallet. I hope you appreciate fancy cheese as much as I do, because honestly what's a life filled only with cheddar and parmesan?!


Mushroom Rigatoni



8 oz Rigatoni pasta uncooked
2 tsp butter
1/4 cup diced shallots
8 oz Shiitake mushrooms
4 oz baby bella mushrooms
1 tbs tarragon
1/2 tsp salt
1/2 tsp pepper
3 garlic cloves, minced
1 tbs dry sherry
1/4 cup flour
2 cups milk
1 1/2 cups Gruyere cheese, shredded


1. Preheat oven to 375 degrees. Boil pasta according to package, drain and set aside.
2. Slice all mushrooms (make sure the shiitake mushrooms are in bite sized pieces). Add butter and shallots to a frying pan, sauté over medium heat until cooked through (about 3 minutes). Add mushrooms, garlic, salt, pepper, and tarragon to shallots. Sauté until mushrooms are tender. Add sherry to mushroom mixture, cook 1 minute stirring constantly. Remove from heat and set aside.
3. Place flour in a sauté pan over medium heat. Gradually add milk stirring constantly with a whisk. Bring to a boil, cook until mixture is slightly thick, stirring consistently. Remove from heat and add 1 cup of Gruyere cheese, stir until melted.
4. Combine pasta, mushroom mixture and cheese mixture, stirring until well incorporated. Pour mixture into a greased baking dish. Sprinkle remaining cheese on top of mixture.
5. Bake for 30 minutes until cheese is melted and browned. Enjoy!