Mushroom and Fontina rigatoni

You'll need

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.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Well-cellared pinot noir

Featured in

Aug 2017

You might also like...

A culinary Tour de France


T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes


Crisp-skin trout with grapefruit, walnut and radicchio salad

Steak with sweet and sour beetroot and horeseradish creme fraiche


Roast snapper with mandarin and fennel sauce

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus


Deep-fried chicken with finger-lime sauce

Soy-roast duck with mandarin


conversion tool