The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Rigatoni with mushrooms pecorino and herb crumbs

You'll need

2 tbsp olive oil 50 gm butter, diced ½ onion, finely chopped 2 garlic cloves, finely chopped 20 gm dried porcini mushrooms, soaked in 80ml boiling water for 10 minutes 350 gm Swiss brown mushrooms, thickly sliced Finely grated rind and juice of ½ lemon 1 tbsp coarsely chopped sage, plus extra to serve 1 tbsp coarsely chopped oregano, plus extra to serve 400 gm dried rigatoni or casarecce Finely grated pecorino, to serve   Herb crumbs 60 gm (1 cup) coarse sourdough breadcrumbs 1½ tbsp olive oil 2 tsp coarsely chopped sage 2 tsp coarsely chopped oregano 1 garlic clove, finely chopped


  • 01
  • For herb crumbs, preheat oven to 180C. Combine ingredients in a bowl, season to taste and stir to coat breadcrumbs evenly in oil. Spread on a baking tray lined with baking paper and bake, stirring occasionally, until crisp and golden (12-15 minutes). Set aside.
  • 02
  • Meanwhile, heat oil and butter in a large frying pan over medium-high heat, add onion and garlic and sauté until tender (3-4 minutes). Drain dried porcini, straining the soaking water through a fine sieve to remove grit. Add porcini and fresh Swiss brown mushrooms to pan, and fry until golden and tender (4-5 minutes). Add soaking liquid, lemon rind and juice, season to taste and bring to the boil, then stir in herbs.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-7 minutes), then drain, reserving 50ml pasta water, and return both to pan. Add mushroom mixture and pecorino to taste, toss to combine and serve scattered with herb crumbs, extra pecorino and extra herbs.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

April 2016

You might also like...

Fuss-free summer recipes


Prawns with black beans, chorizo and chipotle

Fast autumn recipes


Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast summer recipes


Sparkling cherry crush

Fast seafood recipes



Six fast noodle recipes


Tequila and sangrita

Spirulina Rush


Whale Watcher smoothie

conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.