Mushroom and Fontina rigatoni

AT A GLANCE

  • Serves 4 people

  • 500 gm mixed mushrooms, such as Swiss brown, flat and pine
  • 2 tbsp olive oil
  • Finely grated rind of ½ lemon
  • 1 garlic clove, finely chopped
  • 400 gm dried rigatoni (we used wholemeal)
  • 185 ml (¾ cup) pouring cream
  • 20 gm mixed dried mushrooms, softened in 60 ml boiling water for 20 minutes
  • 150 gm Fontina, diced
  • 50 gm parmesan, finely grated, plus extra for scattering
  • 1½ tbsp coarsely chopped sage, plus 1 tbsp extra leaves
  • 60 gm chilled butter, coarsely chopped
01   Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).
02   Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan.
03   Bring cream, dried mushrooms and their soaking liquid, and remaining garlic to a simmer in a saucepan, add to pasta along with Fontina and parmesan, season to taste and mix well. Fold in roasted mushrooms and chopped sage, spread in a 2-litre baking dish, scatter with extra parmesan and bake until bubbling and golden brown (20-25 minutes).
04   Cook butter in a saucepan over medium-high heat until light nut brown (2-3 minutes). Remove from heat, add extra sage leaves and season to taste. Serve pasta hot drizzled with sage butter.

Topics:

WINTER, CREAM, PASTA, MUSHROOMS, MAIN, FONTINA

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

LUCY TWEED AND EMMA KNOWLES

Drinking Suggestion:

WELL-CELLARED PINOT NOIR , suggested by MAX ALLEN

FEATURED IN

Aug 2017

Aug 2017

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