- 500 gm mixed mushrooms, such as Swiss brown, flat and pine
- 2 tbsp olive oil
- 1 garlic clove, finely chopped
- 400 gm dried rigatoni (we used wholemeal)
- 185 ml pouring cream (¾ cup)
- 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
- 1Preheat 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).
- 2Meanwhile, cook pasta in a large saucepan of boiling salted water until not quite al dente (10-12 minutes). Drain and return to pan.
- 3Bring 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).
- 4Cook 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.
Drink Suggestion: Well-cellared pinot noir Drink suggestion by Max Allen