Rigatoni Morel

by Ally Harding, 10:27 AM

I saw this recipe in last week's People magazine and I'm always looking for new easy recipes to try and this recipe had 6 ingredients so I said why not? I LOVE mushrooms so if you don't LOVE them too then this may not be the meal for you. I thought Theo LOVED them as much as me and realized real quick he didn't. I personally thought this pasta was delicious and gobbled it up. This would be a great vegetarian dish since it's basically just shrooms and pasta.

I decided to this Pioneer Woman style and do a play by play. Here are the ingredients

You're supposed to use morels, I don't know what those are and couldn't find them at Publix so I just bought a mixture of dried mushrooms.

Ok let's get started:
First you have to dump all the dried mushrooms into a bowl of warm water and let them soak for at least 1 hour. So I guess dried mushrooms are basically poison until they're cooked so don't even think about taking a nibble of one. Not saying you would but in case you get the urge, stop, you don't want to die.

My mixture of shrooms had shittake, woodear, and paddystraw. 
So after they've soaked for an hour, drain them, but keep the water they soaked in to add later.
Then heat a large skillet over medium-high heat and add the butter, shrooms, and diced shallot. Saute this for about 3 minutes until the butter has evaporated. Add the white wine, let that evaporate out, about 5-6 minutes. 
Make sure to pour yourself a glass of wine, cooking makes your thirsty.

Then add the reserved mushroom water to the skillet. It's going to look like gross brown water but it adds all the mushroom flavor back in. Let that cook for about 8 minutes, until all the water evaporates out.

Those big brown things are the woodear mushshrooms and I promise they taste fine and once you cut them up you forget how big they were.

Now lower your heat to medium and pour in the heavy cream and let the sauce thicken and turn a light brown color. The recipe says about 15 minutes but it took longer for me to get it to thicken. Maybe about 20 minutes? Just do what works for you.

While the sauce is thickening, cook your rigatoni according to the package. Mine took 12 minutes to become "al dente." Drain the rigatoni once it's done and mix in the sauce and serve. That's it. So easy and good! I added s &p and parmesan cheese on top.

I may of gone overboard on the sauce but I wanted to dip some crusty bread in it.

{Rigatoni Morel}
Oliver Martinez's recipe


1.75 dried morels or a mixture of dried mushrooms I couldn't find morels so I used a mixture of dried mushrooms
1 large shallot, diced
3 1/2 tbsp butter
1 cup white wine
2 cups heavy cream
1 lb rigatoni
s & p


In a bowl, soak mushrooms in enough water to cover for at least 1 hour. Drain mushrooms, reserving the soaking water.
In a large skillet, heat butter over medium-high heat and saute mushrooms and shallots until liquid evaporates, about 3 minutes. Add white wine and cook until wine evaporates, 5-6 minutes. Add soaking water and cook until water evaporates, about 8 minutes. Lower heat to medium. Pour in cream and cook until sauce has thickened and is light brown in color, about 15 minutes. Season with salt and pepper to taste.
Meanwhile, prepare rigatoni according to package directions. Drain and pour into a serving bowl. Mix in sauce and serve.

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  1. Looks really good! I too,love mushrooms but hubby doesn't. Maybe I'll make this for a girls night :)

  2. Yum! We both love mushrooms so this is a perfect meal for us!

  3. Love the step-by-step recipe. And wine is a VERY important step to any cooking lesson. I'll have to make this since we both love mushrooms!

  4. yummmm I love mushrooms! Looks great paired with wine ;)

  5. That looks awesome! I'm always looking for recipes that don't have a ton of ingredients in them.

  6. Mmm this is my favorite type of recipe! Simply but looks fancy and delicious! :)

  7. OMG I just now saw this post. Craving this now and I had just promised myself a carb free week to get ready for a bachelorette weekend....

  8. Morels are so good in this recipe. A Special Mushroom indeed. Thanks for posting the recipe. I used morels , porcini, and chanterelles. It seems the original from people magazine you can't see complete unless you subscribe. .so once again thank you..I made this and A LOVED it!!! My Aunt did it with risotto too. Definitely a recipe to keep :)


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